Step 1

Warm the oil in a large pan over a medium heat, then sauté the onion and carrot until the onion is starting to turn golden. (you can use 1 - 2 tablespoons of oil instead of water if you prefer to keep things oil-free).

Step 2

Add the bell pepper and garlic and sauté for another 2 minutes then add the chili powder (see recipe notes if not using American style chili powder) and cook for 1 minute longer.

Step 3

Add the tomatoes, kidney beans, salt, thyme and as much of the water as you want to get the soup thickness you like. Allow to come to a gentle simmer, then cook for around 20 minutes or until the vegetables are tender. After this time you can turn it to low and leave it to simmer gently for another hour or two if you aren't ready to serve it immediately.

Step 4

Sauté the onion and carrot in 1 tablespoon of olive oil (or a few drops of water for oil-free) over a medium heat until the onion is starting to turn golden.

Step 5

Add them along with all of the other ingredients to a slow cooker and cook on high for around 4 hours or on low for 7 - 8 hours.