Low Sodium Carne Con Chile
Savor the rich, bold flavors of *Low Sodium Carne Con Chile*, a wholesome twist on a classic Mexican dish. This recipe takes tender, seared beef chuck roast, slow-simmers it in a fragrant blend of ancho chili powder, cumin, and oregano, and combines it with vibrant bell peppers, no-salt-added diced tomatoes, and low-sodium beef broth to create a deliciously hearty and health-conscious stew. Perfect for those managing their sodium intake, this dish delivers all the bold, smoky heat you crave without compromising on heart-healthy choices. With just 20 minutes of prep and a slow simmer that allows the flavors to intensify beautifully, this recipe is ideal for cozy nights or meal prep for the week ahead. Serve it hot with a side of steamed rice or a simple salad for a complete, comforting meal. Keywords: low sodium stew, carne con chile, Mexican beef stew, heart-healthy recipe, flavorful low-sodium meals.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 tablespoons ancho chili powder
- 1.5 teaspoons cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 3 cups low-sodium beef broth
- 14.5 ounce can canned diced tomatoes, no salt added
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 2 bay leaves
- 0.5 cup, chopped fresh cilantro
Instructions
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add beef cubes in a single layer, working in batches if necessary, to avoid overcrowding the pan. Sear the beef until browned on all sides, about 8-10 minutes total. Remove the beef and set aside.
In the same pot, add the diced onions and sauté for about 5 minutes until they start to soften and become translucent.
Add minced garlic and sauté for an additional 1-2 minutes or until the garlic becomes fragrant.
Stir in the ancho chili powder, cumin, oregano, and ground black pepper, cooking for 1-2 minutes to toast the spices.
Return the beef to the pot, then pour in the low-sodium beef broth and canned diced tomatoes.
Add the diced red and green bell peppers, and the bay leaves to the pot. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for approximately 2-2.5 hours, or until the beef is tender and the sauce has thickened.
Occasionally stir the stew and check to ensure the beef is tender and flavors are well-balanced.
Remove the bay leaves, then stir in the chopped cilantro just before serving.
Serve the Carne Con Chile hot, ideally with a low-sodium side such as steamed rice or a fresh salad.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 29.3 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 5080 mg | 108% | |
*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.
