Lucille's Southwestern Red Bean Chili

2 lbs. mushrooms, sliced

3 onions, coarsely chopped

1 c. chopped carrots

1 t. cumin

1 t. chili powder

2 oz. can green chilies, chopped

1/2 c. red cooking wine

4 cloves garlic, minced

3 c. cooked & drained small red beans

1 c. celery, chopped

1/2 t. oil

1 t. basil

8 ripe Italian tomatoes, chopped

1/2 c. soy sauce or tamari sauce

3 T. tomato paste

2 t. ground red pepper, or to taste

Coat a heavy 6-8 qt pot with cooking spray. Add mushrooms, beans, onions, celery, carrots, oil, cumin, basil, and chili powder. Stir well to coat all ingredients with oil. Cover and cook over medium heat for 10 minutes. Add tomatoes, chilies, soy sauce, wine, tomato paste, garlic, and pepper. Increase heat to high and bring to a boil. Lower the heat and simmer for at least 45 minutes. *Flavors will improve the longer the chili simmers. Serves 6.