Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green bell pepper
• 1 cup chopped white onion
• 3 cloves garlic, minced
• 2 (28-ounce) cans diced tomatoes, do not drain
• 3 (15-ounce) cans beans (kidney, black, navy, northern, pinto, and/or garbanzo beans), drained
• 1/2 cup raisins
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1 heaping tablespoon chili powder
• 1/2 tablespoon dried parsley
• 1 1/2 teaspoon dried crushed basil
• 1 1/2 teaspoon dried crushed oregano
• 1 1/2 teaspoon ground cumin
• 1 teaspoon allspice
• 1 bay leaf
• 1 teaspoon salt (or less)
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot pepper sauce
• 1 (12 ounce) can beer, optional
• 3/4 cup cashews
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

Directions

1. In a 6-quart pot, heat the oil. Add celery, onions, green pepper, and garlic. Cook over medium heat, stirring often, until vegetables are tender, about 10 minutes.
2. Stir in tomatoes, beans, raisins, vinegar,  chili powder, parsley, sugar, basil, oregano, cumin, allspice, bay leaf, salt, black pepper, hot sauce, and beer. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours.
3. Stir in the beer. Return to simmer and cook for 30 minutes more or until desired consistency. Discard bay leaf and stir in the cashews.
4. Serve in bowls, garnishing with cheese and a dollop of sour cream.