Instructions: Heat the oil in a large stockpot over medium heat. Add the onion, celery, bell peppers and carrots and cook the vegetables until theyre tender, about 15 minutes. Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans and salt and pepper to taste. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.

This recipe yields 10 to 12 servings.

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