In 5-quart Dutch oven or saucepan, heat oil over medium heat. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.
Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.
To serve, ladle chili into bowls. Sprinkle with cheese and parsley.