Vegetable Lovers' Chili - cooking recipe

Ingredients

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.)

Preparation

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