Cashew Chili

1 Tbsp olive oil
1 stalk celery
2 medium onions
1 green bell pepper
2 c canned tomatoes, with juice
1-2 cans kidney beans, in water
1 tsp black pepper
1/2 tsp sea salt
1 tsp minced basil
1 tsp minced oregano
½-1 Tbsp chili powder
¼ tsp cumin
1-2 Tbsp cider vinegar
½-1 cup cashews

Chop the celery, onions, and bell pepper, then sauté them in olive oil until tender. Do this in a Dutch Oven or large saucepan.
Add tomatoes and beans (with water) and all spices.
Cover and simmer for 5-10 minutes.
Add vinegar and cashews.
Taste and adjust seasonings.

Edited to add: This also works well with a little TVP or firm tofu (cubed or crumbled) mixed in