J-R Chili

This is today's version of the Julson-Rieley chili. The beans vary, the tvp is optional, sometimes there's fresh tomatoes, sometimes a ton more chili powder... but today's turned out pretty nicely, and we had all the ideal components on hand, so here's the recipe for youse...

1/2 onion, chopped
2 t veg oil
2 Roma Tomatoes, chopped
2 carrots, peeled and coined (if that's a word)
4-5 cloves garlic, minced
1/2 red bell pepper
1 green bell pepper
1 c. veg broth
1 can 16 oz tomato sauce
1 can 8 oz tomato paste
1 can garbanzo (or dried equivalent)
1 can dark kidney beans (or dried equivalent)
1/2 c TVP
3 bay leaves
1/2 t sage
1 t oregano
1 t thyme
1/2 t marjoram
4 T chili powder
1/2 t ground red pepper (or to taste- this gives it the kick)
3/4 t salt
1/2 t black pepper
1 t cumin

Chop onions and sautee in oil until onions are soft, add carrots and cook until onions are translucent. Add garlic, broth and spices. Then add tomato, sauce and paste. After about 20 min, add bell peppers. After another 20 minutes, add TVP. Simmer over low low heat for at least an hour. Let stand a few minutes and serve with fresh crunchy bread, flour tortillas or if tortilla chips. This makes enough to serve 4-6.