Cashew Chili

I served this to 18 family members last weekend for my daughter's birthday party. They couldn't get enough of it! And these folks are die-hard meat eaters. The spiciness is just right - a little heat to make it exciting, but not overpowering. I served it with hot Mexican cornbread, slathered with Earth Balance. It was outrageous!

Ingredients:
1 Tbs. olive oil:
2 celery sticks, chopped
2 carrots, chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 c. cashews
1 Tbs. minced garlic
1 28 oz can diced tomatoes
1 15 oz can red kidney beans or garbanzo beans
1/4 cup red cooking wine
1 bay leaf
1 tsp oregano
1 tsp. basil
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 package firm tofu, diced
optional:  2 spiced tofu sausages, diced

Saute the celery, carrots and green pepper in the olive oil until they begin to soften. Add the rest of the ingredients and let simmer for a couple of hours. Add the diced tofu just before serving.