Add all ingredients to a slow cooker and cook on high for around 4 hours or on low for 7 - 8 hours.
On the stove
Saute the onion and carrot in 1 tablespoon of water over a medium heat until the onion is translucent (you can use 1 tablespoons of oil instead of water if you prefer).
Add the bell pepper and garlic and sauté for another 2 minutes then add the chili powder and cook for 1 minute longer.
Add the tomatoes, kidney beans, salt, thyme and water and 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 if you aren't ready to serve it immediately.
If you are in the UK DO NOT use ⅓ cup of chili powder. The chili powder in the US and Canada is very different to yours. It is generally very mild and contains a mix of chili. paprika, coriander, cumin, onion powder, garlic powder, all spice and cloves. UK chili powder is just made of chilis and is generally quite spicy and hot. If you use ⅓ cup it will be far too hot. Instead use 1 -2 teaspoons depending on how hot you like your food plus a mix of the other spices mentioned to suit your tastes or here is a good chili powder recipe.If you happen to have some leftover grains hanging about (think rice, millet, farro, sorghum, quinoa etc), then feel free to throw them in about ten minutes before serving. It’s a great way to use them up and it makes it even heartier