1Heat oil; add celery, bell pepper, onion, and garlic.
Cook covered until tender, not brown.
Stir in remaining ingredients.
Bring to a boil;reduce heat; simmer covered 1 1/2 hours.
Stir in 3/4 cups cashewnuts; return to boil; simmer uncovered 30 minutes, or until chili is desired consistency.
Remove bay leaf.
Sprinkle each serving with cheese.