1 14.5 oz can red kidney beans, rinsed and drained
1 28 oz can diced tomatoes
1 14.5 oz fire-roasted diced tomatoes
½ cup water
4 cloves garlic, minced
1 teaspoon dry mustard powder
1 teaspoon crushed red pepper flakes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon cumin
1 ½ teaspoon Penzey’s Arizona Dreaming chili powder (use regular chili powder as an alternative)
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sea salt
Place all the ingredients into your pressure cooker. Cook on high pressure for 6 minutes and then do a quick release.
If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.
Notes: After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.