Cashew Chili

I was craving some good spicy chili, and searched until I found this one, changed it a little, and fell in love with it. I brought it to work and my carniverous coworkers devoured it, score one for animal well being and better health!

Anyway I've had a few requests for it, so here you go. Posted especially for you Nick

1 T olive oil
3 or 4 cloves of minced garlic
1 stalk celery
1 bunch green Onions
1 red pepper
2 cans of Rotel tomatoes (or fresh tomatoes if you have them, and some chopped green chilis)
1-2 cans kidney beans rinsed and drained
2 8 ounce cans of tomato sauce (I used the mexican seasoned kind)
1 t black pepper
1 t minced basil
1 t minced oregano
½-1 T cayenne pepper
¼ t cumin
1-2 T rice vinegar
½-1 c cashews (raw or unsalted) chopped into small pieces

Directions
Chop the celery, onions, and red pepper, then sauté them in olive oil until tender.
Add tomatoes and beans, tomato sauce and all the spices. Cover and simmer for 5-10 minutes, until you're happy with the amount of liquid. Add vinegar and cashews.
Taste and adjust seasonings.

If its too hot for your tastes add another can of tomato sauce, especially good served in a breadbowl, and as a warning it will get hotter the longer its sits. If you have any left for the next day, check the heat level and add tomato sauce if needed.