Low Sodium 3 Beans Vegetarian Chili
Savor the hearty goodness of this Low Sodium 3 Beans Vegetarian Chili, a flavorful and health-conscious twist on the classic comfort food. Packed with protein-rich black, kidney, and pinto beans and brimming with fresh veggies like bell peppers, zucchini, and carrots, this recipe balances robust flavors with nutrition. A fragrant blend of chili powder, cumin, smoked paprika, and oregano infuses the chili with warm, smoky notes, while a squeeze of lime adds a bright finish. Perfect for those watching their sodium intake, it uses no-salt-added canned ingredients without sacrificing taste. Ready in just an hour, this vibrant vegetarian chili is ideal for cozy dinners, meal prep, or serving a crowd. Garnish with fresh cilantro for a pop of color and serve with your favorite low-sodium accompaniments!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 28 ounces canned no-salt-added diced tomatoes
- 15 ounces canned no-salt-added tomato sauce
- 15 ounces canned no-salt-added black beans, drained and rinsed
- 15 ounces canned no-salt-added kidney beans, drained and rinsed
- 15 ounces canned no-salt-added pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, bell peppers, and carrots to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Add the diced zucchini and cook for another 3-4 minutes until just starting to soften.
Pour in the canned diced tomatoes and tomato sauce, stirring to combine with the vegetables.
Add the drained black beans, kidney beans, and pinto beans to the pot. Stir well to ensure they are evenly distributed.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and ground black pepper over the mixture. Stir thoroughly to incorporate the spices.
Bring the chili to a gentle boil over medium heat, then reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.
After simmering, stir in the fresh lime juice.
Taste the chili and adjust the seasoning if necessary, keeping in mind to maintain the low sodium aspect.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 314.1 g | 114% | |
| Dietary Fiber | 104.7 g | 374% | |
| Total Sugars | 68.2 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 7928 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
