Instructions: Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender. Stir in undrained tomatoes, drained and rinsed beans, chili powder, parsley, salt, basil, oregano, cumin, allspice, and pepper. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Sprinkle cheese on each serving.

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