Kidney Bean Chili

Instructions

1. 1

   Reduce potassium in beans and vegetables

   • Bring a large pot of water to a boil. Add the rinsed kidney beans, boil for 10 minutes, then drain and rinse. This is the first boil.
   • Refill the pot with fresh water, bring to a boil again. Add the beans back and boil for another 10 minutes. Drain well. This double-boiling step is crucial for reducing potassium.
   • In a separate pot of boiling water, blanch the chopped onion and red bell pepper for 5 minutes. Drain thoroughly, discarding the water.
2. 2

   Create the chili base

   • Transfer the blanched red bell pepper to a blender with 1/4 cup of the low-sodium vegetable broth. Blend until you have a smooth puree.
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add the blanched, chopped onion and sauté for 3-4 minutes until softened.
3. 3

   Build the flavor and simmer

   • Add the garlic powder, chili powder, and ground cumin to the pot. Stir constantly for 30 seconds until fragrant.