In a large saucepan or Dutch oven, melt the margarine. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes.
Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, bay leaf, and pepper.
Bring to a boil; reduce heat and simmer 30 minutes to blend flavors.
Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes.
To serve, ladle into bowls and top each serving with grated vegan cheese. Serve with additional cheese (alternative).