Low Sodium Chilli Con Carne
Warm up to a hearty, flavorful bowl of *Low Sodium Chilli Con Carne*—a lighter twist on the beloved classic that's big on taste but mindful of your health. Perfect for anyone looking to cut back on salt without sacrificing the bold, zesty flavors of a traditional chili, this recipe combines lean ground beef, a medley of vibrant bell peppers, and a blend of smoky, aromatic spices like chili powder, cumin, and smoked paprika. Packed with nutrient-rich red kidney and black beans, and simmered in no-salt-added crushed tomatoes and low-sodium broth, this chili is a protein and fiber powerhouse. Ready in just over an hour, it’s an excellent choice for a cozy family dinner or meal prep for the week. Garnished with fresh cilantro for a pop of brightness, this sodium-conscious dish hits all the right notes for comfort food done right. Perfect for those searching for a "healthy chili recipe" or "low sodium dinner ideas," this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 tablespoon olive oil
- 1 whole large onion, finely chopped
- 3 whole garlic cloves, minced
- 1 whole green bell pepper, chopped
- 1 whole red bell pepper, chopped
- 800 grams canned crushed tomatoes, no salt added
- 400 grams canned red kidney beans, rinsed and drained
- 400 grams canned black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 0.5 teaspoon freshly ground black pepper
- 500 milliliters low sodium beef or vegetable broth
- 0.25 cup fresh cilantro, chopped
Instructions
In a large heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent, about 5 minutes.
Add the lean ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks.
Once the beef is browned, add the chopped green and red bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper, if using. Cook for about 2 minutes until the spices become fragrant.
Pour in the canned crushed tomatoes and low sodium beef or vegetable broth and stir well to combine.
Add the rinsed and drained red kidney beans and black beans. Stir to mix all ingredients thoroughly.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for about 45 minutes, stirring occasionally to prevent sticking.
Uncover the pot and let the chili cook for an additional 15 minutes to allow it to thicken slightly.
Season with freshly ground black pepper, adjusting to taste.
Garnish with freshly chopped cilantro before serving the chili warm.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2179 mg | 95% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 50.8 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 5472 mg | 116% | |
*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.
