Low Sodium Chili Mac
Satisfy your comfort food cravings without the extra sodium with this hearty and flavorful Low Sodium Chili Mac. Featuring lean ground turkey, tender elbow macaroni, and a rich medley of salt-free spices like chili powder, cumin, and smoked paprika, this one-pot wonder is both healthy and satisfying. Made with no-salt-added tomatoes, tomato sauce, and low sodium chicken broth, this chili mac ensures all the bold flavors of the original while being heart-healthy. Perfect for busy weeknights, it comes together in just 40 minutes and can be topped with fresh cilantro and creamy avocado slices for an extra touch of freshness. Enjoy this wholesome dish that’s big on flavor but easy on the salt!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons salt-free chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned no-salt-added diced tomatoes
- 2 cups low sodium chicken broth
- 8 ounces canned no-salt-added tomato sauce
- 1 cup elbow macaroni
- 15 ounces low sodium kidney beans, drained and rinsed
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced
Instructions
Heat olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it apart with a spoon, until fully cooked, about 8 minutes.
Add diced onion and diced bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in minced garlic, salt-free chili powder, ground cumin, and smoked paprika. Cook for another minute until the spices are fragrant.
Add the canned no-salt-added diced tomatoes, low sodium chicken broth, and no-salt-added tomato sauce, stirring until combined.
Bring the mixture to a simmer, then add the elbow macaroni and lower heat to medium-low. Cover and cook for about 10 minutes, or until the macaroni is tender.
Add the drained low sodium kidney beans and black pepper, stirring to heat through for an additional 5 minutes.
Serve the chili mac hot, garnished with fresh cilantro and sliced avocado if desired.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 230.3 g | 84% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 36.6 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5854 mg | 125% | |
*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.
