Low Sodium Chilli Sin Carne
Warm up your table with this hearty and wholesome Low Sodium Chilli Sin Carne, a vibrant and flavorful twist on the classic meatless chili. Bursting with colorful vegetables like bell peppers, carrots, and celery, and packed with protein-rich kidney and black beans, this dish delivers bold flavors without the heavy salt. A fragrant blend of chili powder, smoked paprika, and ground cumin adds smoky heat, while a hint of fresh lime and cilantro brings zesty brightness to every spoonful. Simmered to perfection in a rich, low-sodium tomato and vegetable broth base, this easy one-pot recipe is ready in just under an hour and makes for a satisfying, heart-healthy, plant-based meal. Perfect for family dinners, meal prep, or your next chili cook-off, it’s nutritious comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 28 ounces canned low-sodium tomatoes, crushed (no-salt-added)
- 15 ounces canned low-sodium kidney beans, drained and rinsed
- 15 ounces canned low-sodium black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 teaspoons cumin powder
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 cups low-sodium vegetable broth
- 2 teaspoons salt-free seasoning blend
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 lime lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic, red and green bell peppers, carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the cumin, chili powder, smoked paprika, ground coriander, and dried oregano. Cook for about 1 minute until the spices are fragrant.
Pour in the crushed tomatoes, vegetable broth, and salt-free seasoning blend. Mix well.
Add the kidney beans, black beans, and corn to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 25-30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 82.6 g | 295% | |
| Total Sugars | 69.7 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7501 mg | 160% | |
*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.
