Low Sodium Beef Mince Chilli
Savor the bold, hearty flavors of this **Low Sodium Beef Mince Chilli**, a guilt-free twist on a classic comfort dish! Packed with lean beef mince, vibrant bell peppers, and fragrant spices like chili powder, cumin, and paprika, this chili delivers all the warmth and depth you love—without the excess salt. Freshly chopped tomatoes and no-salt-added tomato paste create a rich base, while red kidney beans and low sodium beef broth add extra body and nourishment. A touch of lime juice and fresh cilantro brighten each bite, making it perfect for a wholesome weeknight dinner or crowd-pleasing meal prep. Ready in just one hour, this healthy and delicious low sodium chili recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 500 grams lean beef mince
- 1 tablespoon olive oil
- 1 unit large onion, finely chopped
- 3 units garlic cloves, minced
- 1 unit red bell pepper, diced
- 1 unit green bell pepper, diced
- 400 grams tomatoes, chopped
- 2 tablespoons no-salt-added tomato paste
- 250 milliliters low sodium beef broth
- 400 grams red kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro, chopped
- 1 unit juice of one lime
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and continue to sauté for another minute until fragrant.
Increase the heat to medium-high, add the beef mince, and cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
Stir in the red and green bell peppers and cook for about 5 minutes until they begin to soften.
Add the chopped tomatoes and tomato paste, stirring well to combine.
Pour in the low sodium beef broth and mix well.
Add the red kidney beans, chili powder, cumin, paprika, black pepper, and oregano, and stir to incorporate all the ingredients evenly.
Bring the mixture to a simmer, reduce the heat to low, cover, and let it cook gently for about 30 minutes to allow the flavors to meld, stirring occasionally.
Taste the chilli and adjust the seasoning if necessary, keeping in mind that this is a low sodium recipe.
Just before serving, stir in the chopped cilantro and lime juice.
Serve hot, garnished with additional cilantro if desired. Enjoy your low sodium beef mince chilli!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 32.5 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5133 mg | 109% | |
*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.
