best vegetarian chili

While at my sisters house this past weekend her husband made some chili that was so good I being the meat lover that I am did not miss it at all. He made me a copy of the recipe and I thought I would share it.

1 small onion, chopped
1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) cans kidney beans, rinsed and drained
1 (15-ounce)pinto beans, rinsed and drained
1 (8 ounce) bag taco shredded cheese
Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender. Add tomatoes with juice, water, tomato paste, bullion, cilantro, chili powder and cumin and then stir well. Stir in beans. Bring to a boil and cover. Reduce heat to low, cook, stirring occasionally, for 45 minutes. Right before serving add handful of cheese to the bowl of chili