Ingredients:
1-1/2  cups sliced celery
1-1/2  cups chopped green sweet peppers
2  tablespoons olive oil
4  14-1/2-ounce cans diced tomatoes with onion and garlic
3  15-ounce cans red kidney beans, rinsed and drained
1  15-ounce can Great Northern beans or navy beans, rinsed and drained
1  12-ounce can beer or 1-1/2 cups water
1  tablespoon chili powder
1   bay leaf
1-1/2  teaspoons dried basil, crushed
1-1/2  teaspoons dried oregano, crushed
1/2  teaspoon salt
1/2  teaspoon pepper
1/4  teaspoon bottled hot pepper sauce 
 Shredded cheddar cheese

Directions:
1. In a 4-quart Dutch oven cook celery and green pepper in hot oil over medium heat until vegetables are tender, stirring occasionally. Stir in undrained tomatoes, beans, beer or water, chili powder, bay leaf, basil, oregano, salt, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 1 hour, stirring occasionally. 

2. Remove and discard bay leaf. Tightly cover Dutch oven and tote in an insulated carrier. Tote cheese in an insulated cooler with ice packs. Serve shredded cheese as a topper. Makes 8 to 10 servings. 

Source:  Better Homes & Gardens