Warm Winter Vegetarian Chili

• 1 teaspoon olive oil
• 1 cup mushroom, chopped
• 1 tablespoon Worcestershire sauce (This can be omitted to make the stew vegan.)
• 28 ounces diced tomatoes
• 1 cup tomato sauce
• 2 cups vegetable stock
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 zucchini, chopped
• 5 medium carrots, chopped
• 19 ounces red kidney beans, drained and rinsed
• 19 ounces black beans, drained and rinsed
• 19 ounces chickpeas, drained and rinsed
• 19 ounces kernel corn
• 3 tablespoons chili powder
• 1 tablespoon hot sauce
• 1 teaspoon dried red pepper flakes
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper

1. In a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.
2. Add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, Worcestershire sauce (if using) and hot sauce.
3. Bring slowly to a boil.
4. Let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.

olive oil, mushroom, worcestershire sauce, tomatoes, tomato sauce, vegetable stock, green pepper, red pepper, zucchini, carrots, red kidney beans, black beans, chickpeas, kernel corn, chili powder, hot sauce, red pepper, basil, ground cumin, oregano, ground black pepper

Taken from www.food.com/recipe/warm-winter-vegetarian-chili-293884 (may not work)