Vegetarian Cashew Chili

This can be used on a campout fairly easily. I have made it at home but made it on our recent church campout.

3 C chopped onion
2 & 1/2 C chopped red bell pepper
1 & 1/2 C chopped celery
3 garlic cloves, minced
1/3 C red wine vinegar
1 T molasses
1 & 1/2 t dried basil
1 & 1/2 t dried oregano
1 t ground cumin
1/2 t salt
1/2 t chili powder
1/2 t black pepper
1/8 t bay leaves (or 1 whole bay leaf)
2 T olive oil
2-15.5 oz cans red kidney beans, undrained
1-28 oz can diced or stewed tomatoes, undrained
1-15 oz can pinto beans, undrained
2/3 C cashews, coarsely chopped

Place first four ingredients together (in a heavy-duty zip-top plastic bag if camping). Combine the next 9 ingredients (vinegar through bay leaves) separately. (Also in a zip bag if camping.)
(At campsite): Heat oil in a large Dutch oven or stockpot over medium-high heat. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until tender. Add vinegar mixture, beans and tomatoes; cook 20 minutes, stirring often. Stir in cashews. Serve. Yield: 7 large servings.