Jalapeño-Spiced Vegetarian Chili

Heat oil in a large, heavy stockpot over medium high heat. Add the garlic, onion and bell pepper. Cook until tender, about 10 minutes. Add the celery, zucchini, mushrooms and tomatoes. Continuing cooking for another 15 minutes.

Add the beans and their liquid, along with the corn and tomato sauce. Stir in the salt, pepper, chili powder, cumin, oregano, TABASCO® Green Sauce and brown sugar. Bring to a boil. Lower the heat to low and simmer for one hour or until desired consistency. Stir in the cilantro before serving.

Garnish with goat cheese, sour cream and green onion, if desired.