In a large saucepan cook carrots, celery, and onion in hot oil over medium heat about 5 minutes or until onion is nearly tender. Remove vegetables from pan.
Add sausage pieces to pan. Cook over medium heat until lightly browned. Return vegetables to pan. Add water, beans, chili powder, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until vegetables are tender. Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls. If desired, serve with slices of toasted pumpernickel bread. Makes 4 servings.