2 c. cooked kidney or pinto beans (1 c. dry)
4 medium onions, chopped
2 green peppers, chopped
2 stalks celery, finely chopped
1 tsp. dried basil
1 clove garlic or garlic salt to taste
1 tsp. oregano
1 tbsp. chili or 1/2 tsp. chili powder
1 tsp. ground cumin
1 qt. home canned tomatoes
Pepper
1 bay leaf
60 cashews
1/4 c. raisins
1 tsp. salt
1/4 c. (more or less) red wine vinegar or cider vinegar

Pour a little oil into heavy pot and stir fry onions, peppers, celery, and garlic. Add basil and oregano and continue to fry together. Stir in 1 quart tomatoes (juice and all), breaking up tomatoes with large wooden spoon. If you are using fresh tomatoes, chop up about 6-8 medium sized ones and cook them in the onion mixture over low heat so they juice (leave skins - they add texture). Add pepper and bay leaf.

Also stir in nuts and raisins to take the bite out of the tomatoes. Add a teaspoon of salt (2 teaspoons if using fresh tomatoes). Cover the pot and begin to simmer the soup. Stir every now and then and if it starts to get too thick, stir in water of the water you cooked the beans in. Add beans and continue cooking until the beans are heated through. Add vinegar, a little at a time, when the chili is almost ready to serve. Serve over brown rice topped with grated Colby or Monterey Jack cheese. Serves 8.