1 tbsp. olive oil
3 lg. onions, sliced (4 c.)
2 stalks celery including leaves, chopped
3 lg. cloves garlic, minced (3 tsp.)
1 (16 oz.) can tomato sauce
1/4 c. vinegar
1/4 c. unsweetened cocoa
2 tbsp. chili powder (or equivalent liquid chili)
2 tbsp. dry basil (or equivalent liquid basil)
2 (16 oz.) cans kidney beans, 1 white & 1 red, rinsed & drained
1 (10 oz.) can vacuum-packed whole kernel corn
12 oz. (3 c.) Jalsberg lite cheese, shredded
Optional garnishes: whole baby corn, chopped red & white onion, chopped red pepper

Heat oil in large saucepan and saute onion, celery and garlic until transparent, about 5 minutes. Stir in tomato sauce, vinegar, cocoa, chili and basil. Simmer 15 minutes, stirring occasionally. Add beans and corn. Simmer 15 minutes longer. Stir in 2 cups Jarlsberg Lite. Sprinkle remaining cheese on top of chili before serving. Garnish as desired and serve over rice with shredded lettuce and tomato salad. Serves 6-8. Variation: Use as a topping for hot dogs or hamburgers.