| | Directions | | Heat oil; add onions, celery, green peppers, carrots, garlic, mushrooms, cumin, basil, chili powder, oregano, salt and pepper and sauté for two minutes. Add tomatoes and juice, beans and liquid, Tabasco, tomato paste, wine and water and bring to boil, stirring constantly. reduce heat and simmer for 20 minutes. |
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| Ingredients | | - |  | 1/3 cup olive oil |
| - | | 1 cup finely chopped onion |
| - | | 3/4 cup Chopped Celery |
| - | | 1 cup chopped green pepper |
| - | | 1 cup chopped carrots |
| - | | 1 tablespoon minced garlic |
| - | | 2 cups mushrooms |
| - | | 1 tablespoon ground cumin |
| - | | 3/4 teaspoon DRIED BASIL |
| - | | 1 tablespoon chili powder |
| - | | 3/4 teaspoon dried oregano |
| - | | 1 1/8 teaspoons salt |
| - | | 3/4 teaspoon pepper |
| - | | 1 can tomatoes,with juice (28 ounce can) |
| - | | 3 cups cooked black beans (or canned,with liquid) |
| - | | 3/4 tsp> Tabasco sauce |
| - | | 1/2 can tomato paste (6 ounce can) |
| - | | 1/4 cup red wine |
| - | | 2 cups water |
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