In a 6-quart Dutch oven, heat olive oil over medium-high heat. Cook and stir onion, mushrooms, carrots, sweet pepper, celery and garlic for 3 to 4 minutes or until just tender. Remove from Dutch oven and set aside.
Add chili powder, cumin, salt, oregano, basil, black pepper and crushed red pepper to the Dutch oven; cook for 1 to 2 minutes over medium heat until fragrant. Return the cooked vegetable mixture to the Dutch oven and add the water, tomato juice, tomatoes, bulgur, beans, wine, tomato paste, chiles, lemon juice, Worcestershire and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, on low for 1 hour or until thick.