In a bowl, whisk together 1/3 cup red wine vinegar, 1 tablespoon molasses, 1 and 1/2 teaspoons dried basil, 1 and 1/2 teaspoons dried oregano, 1 teaspoon ground cumin, 1/2 tsp. salt, 1/2 tsp. chili powder, 1/2 tsp. black pepper and 1 bay leaf; set aside.
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add 3 cups chopped onion, 2 and 1/2 cups chopped red bell pepper, 1 and 1/2 cups chopped celery, and 3 minced garlic cloves; saute for 8 minutes.
Add the vinegar mixture, along with 2 undrained (15-ounce) cans of kidney beans, 1 undrained (28-ounce) can of whole tomatoes, and 1 undrained (15-ounce) can of pinto beans; break up the tomatoes with a spoon, and continue to cook for 20 minutes, stirring often.
Note: I actually only had 1 can of kidney beans on hand, not 2, so my chili was a little less bean-y! I also was a tad shy on the red wine vinegar (closer to 1/4 cup) so thinned it the rest of the way with water.
At the end of twenty minutes, discard the bay leaf and stir in 2/3 cup coarsely chopped cashews. Ladle 1 and 1/2 cups of chili into each of 7 bowls for 7 servings of 350 calories each.
Although I made this dish at home, it also can easily be made outdoors, on these last few weekends warm enough for camping. Simply pack the vinegar mixture in one zip-top plastic bag, and the chopped vegetables in another. At the campsite, prepare the soup according to the directions above, in a cast-iron Dutch oven over hot coals.
Cost:
onion $2.75
red bell pepper $3.95
celery $3.39
canned kidney beans $1.99
canned whole tomatoes 3.39
canned pinto beans $1.99
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