Warm Winter Vegetarian Chili

Ingredients

• 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

Instructions

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.