Vegetable Lovers' Chili

• 2 c. chopped celery
• 2 c. chopped carrot
• 1 1/2 c. chopped onion
• 3 cloves garlic, minced
• 2 (28 oz.) cans tomatoes, cut up
• 2 (16 oz.) cans red kidney beans, drained and rinsed
• 1/2 c. raisins
• 1/4 c. red wine vinegar
• 1 Tbsp. chili powder
• 1 Tbsp. snipped parsley
• 2 tsp. salt
• 1 1/2 tsp. dried basil, crushed
• 1 1/2 tsp. dried oregano, crushed
• 1 1/2 tsp. ground cumin
• 1 tsp. ground allspice
• 1/4 tsp. pepper
• 1/4 tsp. bottled hot pepper sauce
• 1 bay leaf
• 1 c. shredded cheese (4 oz.)

1. In 4 1/2-quart Dutch oven, combine all ingredients except cheese.
2. Bring to boiling; reduce heat and simmer, covered, for 2 hours or until chili is desired consistency.
3. Remove bay leaf. Sprinkle about 2 tablespoons cheese atop each serving.
4. Serves 10.

celery, carrot, onion, garlic, tomatoes, red kidney beans, raisins, red wine vinegar, chili powder, parsley, salt, basil, oregano, ground cumin, ground allspice, pepper, pepper sauce, bay leaf, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001579 (may not work)