Cashew Chili

From: Wings of Life, by Julie Jordan

2 to 3 cups cooked kidney or pinto beans (1 cup dry)
2 tablespoons olive oil
4 medium onions, chopped
2 green peppers, chopped
2 stalks celery, finely chopped
3 or more cloves garlic, mashed
1 teaspoon dried basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon ground cumin
1 quart tomatoes
1 or 2 grated carrots
freshly ground pepper
1 bay leaf
1/2 to 1 cup cashews (roasted)
1 handful raisins or 1 tablespoon molasses
1 teaspoon sea salt
1/4 cup (or more) red wine vinegar or cider vinegar

Soak beans overnight, boil separately. In a large pot stir fry onions,
green peppers, celery, and garlic. Add spices and herbs and stir fry them
as well - be careful not to burn the spices (frying the spices now instead of
adding them later makes a BIG difference in the taste). Break up the
tomatoes and add them, along with any juice, to the frying vegetables.
Add carrots, cooked beans, ground pepper, bay leaf, raisins,
and salt. Add the the nuts about 10 minutes before serving so that they
retain more of their texture. Simmer (covered) until it's done. Add the
vinegar a little at a time, tasting between additions, just before serving. 1