- 1 1/2 cup dried kidney beans
- 1 large yellow onion
- 2 medium carrots, chopped (about 1 cup)
- 1 large green bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 tablespoon no-salt-added chili seasoning
- 1 (28-ounce) can no-salt-added diced tomatoes
- 1/4 teaspoon fine sea salt
Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans and set aside.
In a large pot over medium-high heat, bring 1 cup water to a simmer. Add onion, carrots, pepper and garlic and cook until onion is translucent and vegetables are beginning to soften, about 12 minutes. Add chili powder and cook 1 minute, stirring. Add tomatoes and their juices and 4 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes. Add cooked beans and simmer 30 minutes longer to blend flavors. Stir in salt and serve.
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