Vegetarian Chili with Cashews

I know it sounds different, but this was so yummy!

Ingredients:
2 tablespoons olive oil
2 medium onions, chopped
2 large green bell peppers, seeded & chopped (I used 1 red and 1 green)
2 stalks of celery chopped
4 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon chili powder (this wasn't enough, not enough spice, so I'd add 1 teaspoon)
1 teaspoon ground cumin
1 teaspoon black pepper
15 oz can tomato sauce
16 oz can diced tomatoes
2 tablespoons red wine vinegar
1 bay leaf
1 cup cashew pieces
3 cups kidney beans (2 15 oz cans)--you can vary it a bit, I used 1 kidney and 1 garbanzo bean
1 cup frozen corn (optional)

Directions:
1. In a large pot heat the oil and saute the onions, peppers, and celery over medium heat until the onions are translucent (about 10 min)
2. Add garlic, basil, oregano, chili powder, cumin and black pepper
3. Add tomato sauce, tomatoes (with juice), vinegar and bay leaf. Reduce heat to low and cook for 2-3 minutes.
4. Stir in cashews and cook over low for 15 minutes.
5. Add beans and cook for 25 minutes stirring frequently. Chili is done when ingredients are well blended and soft, and the chili is thick and bubbly.

I serve this over brown rice and with some shredded cheddar on top.