Cashew Chili (crockpot)

(This can be made as a regular soup if you don't have time to crockpot it. Cook at med temp. for 30 minutes instead of slow cooking.)

3 cups kidney or pinto beans
2 onions
2 red peppers
2 stalks celery
3 or more cloves garlic
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon ground cumin
1 quart tomatoes
2 grated carrots
freshly ground pepper
1 bay leaf
1 handful raisins or 1 tablespoon molasses
1 teaspoon sea salt

1/2 to 1 cup cashews
1/4 cup red wine vinegar or cider vinegar

Combine all but cashews and vinegar in crockpot. Cook on low for 6-8 hours.
Add cashews and let cook for 10-20 minutes.
Remove bay leaf.
Add the vinegar a little at a time, tasting between additions, just before serving.
Add beer if desired to thin the chili (here is a list of vegan beers in the States)