Chili (Sick days= Chili days)

I was just sick for a few days, but stayed out of bed long enough to make chili. Not the classic J-R chili HERE (we just had that), this one is based off of a recipe from the awesome Milwaukee café Beans and Barley. They rule. They're Real Food Daily in Milwaukee, basically (only the entrees are about $8 tops versus $18 or so here). Many years ago, when we still lived in MKE, I got their second Little Book of Beans, a dinky pamphlet of a cookbook that has this great chili recipe in it. What I love about it is that it's kind of the anti- J-R chili. Ours is thick and heavy and chunky, which is great when you want that, but this one is far more veg soupish. Also, since I've seriously altered the recipe from the book, I felt that it was safe to share it. The Beans and Barley chili was a springboard, but this one's pretty different. I like it a lot, and it was perfect for this latest stretch of sickness. I got to eat super healthy for two days while only cooking once. Also, like most soups and chilis, crusty bread is an absolute must with this.

2 cans Kidney Beans
1 quart vegetable broth
1 large onion, diced
2 large carrots, coined
2 stalks celery, diced
1 green bell, diced
1 small white or sweet potato, diced
4 cloves garlic, minced
1 t thyme
1 T oregano
1 T + 1 t chili powder
1/4 t cayenne pepper
1 t black pepper
salt to taste
2 15 oz cans tomato sauce
1 T ground cumin
1 t sage
1/2 cup TVP (Textured Vegetable Protein)
1T oil
salt to taste

Sautee onions, carrots and celery in oil, add all other ingredients except TVP and salt and bring to a boil. Reduce to very low heat and simmer for at least an hour, up to an hour and a half. Add TVP when there's about 20 minutes left of cooking time, taste for salt and spices. Finish cooking, let stand for about 20minutes (to an hour, the longer spices steep, the better this stuff is). Enjoy with crusty bread and cold medicine.