2 tbsp. olive oil
4 medium onions
2 large bell peppers, seeded and chopped
2 stalks celery, minced
4 tsp. minced garlic
1 tsp. dried basil
1 tsp. oregano
1/2 tsp. chili powder
1 tsp.ground cumin
1 tsp. black pepper
1 15-oz. can tomato sauce
1 16-oz. can stewed tomatoes or whole peeled tomatoes
2 tbsp. red wine vinegar
1 bay leaf
1 cup cashew pieces
1/3 cup raisins
3 c. (2 15-oz. cans) dark red kidney beans
In a large pot, heat the olive oil. Add the onions, green bell peppers, and celery and cook over medium heat until the onions are translucent, about 10 minutes.
Stir in the garlic, basil, oregano, chili powder, cumin and black pepper.
Add the tomato sauce, tomatoes (with their juice), vinegar, and bay leaf. Reduce the heat to low and continue cooking for 2 to 3 minutes.
Stir in the cashews and raisins and cook over low heat for another 15 - 17 minutes.
Add the beans and cook for an additional 25 minutes, stirring frequently. The chili is done when all the ingredients are well blended and soft and the chili is thick and bubbly.