Low Sodium Classic Beef Chili
Warm, hearty, and bursting with bold flavors, this Low Sodium Classic Beef Chili is a wholesome spin on a timeless comfort food dish. Made with extra-lean ground beef, a medley of vibrant vegetables, and kidney and black beans, this recipe keeps the sodium in check without sacrificing taste, thanks to the perfect balance of chili powder, cumin, and oregano. No-salt-added tomatoes and low-sodium beef broth create a rich, savory base, while optional red pepper flakes add a customizable kick of heat. Ready in just over an hour, this healthy chili is perfect for a cozy family dinner or meal prep. Garnish with fresh cilantro, diced avocado, or a splash of lime for a final layer of freshness. It's proof that low-sodium eating can be just as satisfying and flavorful!
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Recipe Information
Ingredients
- 1 pound extra-lean ground beef
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 medium green bell pepper, diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned no-salt-added diced tomatoes
- 15 ounces no-salt-added tomato sauce
- 15 ounces canned no-salt-added kidney beans, drained and rinsed
- 15 ounces canned no-salt-added black beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 2 cups low sodium beef broth
Instructions
Heat a large pot over medium-high heat and add the olive oil.
Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks, about 5 to 7 minutes.
Once the beef is browned, remove it from the pot and set aside, leaving any residual fat in the pot.
In the same pot, add the chopped onion, green bell pepper, and celery. Cook for 5 minutes or until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot and stir in the chili powder, ground cumin, dried oregano, black pepper, and red pepper flakes if using. Mix well to coat the meat and vegetables with the spices.
Stir in the no-salt-added diced tomatoes, no-salt-added tomato sauce, and low sodium beef broth. Bring to a simmer.
Reduce the heat to low, cover partially, and let the chili cook for 30 minutes, stirring occasionally.
After 30 minutes, add the drained and rinsed kidney beans and black beans to the pot. Stir well to combine.
Cover partially and simmer the chili for another 15 to 20 minutes to let the flavors meld together.
Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of fresh cilantro, diced avocado, or a squeeze of lime.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 49.8 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 671 mg | 52% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 7135 mg | 152% | |
*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.
