1 can (14 oz) kidney beans
4 medium onions, diced
2 bell peppers, diced
2 stalks celery, diced
3 cloves garlic, diced
1 tsp fresh basil, chopped
1 tsp oregano, chopped
1 tblsp chili powder
1 tsp cumin
2 cans (14 oz) tomatoes
1/2 - 1 cup cashews
1 tsp salt or to taste
1/4 cup cider vinegar (this is really much more than is needed)
1 handful raisins
black pepper, cracked (to taste)
1 bay leaf

Sauté onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready. For variety, add carrots or green beans (may need to cook longer until they are tender). Serve.