How to cook kidney beans for chili?

I log my meals on HealthifyMe, and kidney beans are great for hitting my daily fiber targets. For chili, I boil them with a pinch of salt until they are tender but still hold their shape, so they don't turn into mush when mixed with the tomatoes.

Honestly, if you are making chili after a tiring office day, just use canned kidney beans. Rinse them thoroughly under tap water to remove excess sodium and throw them straight into the chili pot. It saves you hours of soaking and boiling.

I completely understand the anxiety of wanting to make sure everything is cooked perfectly so nobody gets sick. For chili, always boil your kidney beans separately in a pressure cooker first. Once they are soft, add them to your chili sauce to simmer.

My aging stomach cannot handle undercooked beans in a chili anymore. I boil them till they are practically ready to melt, then toss them in. It might not look like fancy restaurant chili, but at least my digestion doesn't rebel the next morning.

Kidney beans are an excellent source of plant-based protein and fiber, making them ideal for chili. However, if you are prone to high uric acid or gout, consult your physician. It is best to boil them thoroughly to reduce gas-producing oligosaccharides.

Does anyone else get super anxious that the canned kidney beans for chili aren't actually safe to eat straight from the tin? I always end up boiling them again for 10 minutes just to be completely safe. Is that normal or am I overdoing it?