Low Sodium Classic Chili with Meat and Beans
Savor the hearty flavors of our Low Sodium Classic Chili with Meat and Beans—a wholesome twist on a comfort-food favorite that's perfect for the health-conscious chili lover. This recipe boasts a rich, smoky depth of flavor from a blend of chili powder, ground cumin, and smoked paprika, paired with tender extra-lean ground beef, vibrant bell peppers, and protein-packed kidney and black beans. With low-sodium broth, diced tomatoes, and tomato sauce, it delivers an irresistible balance of savoriness without compromising on wellness. Ready in just an hour, this one-pot chili is ideal for busy weeknights or cozy gatherings, served steaming hot with your favorite toppings like creamy avocado or fresh cilantro. Keywords: low sodium chili, lean ground beef chili, healthy chili recipe, chili with beans, gluten-free chili.
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Recipe Information
Ingredients
- 1 pound extra-lean ground beef
- 1 tablespoon olive oil
- 1 piece large onion, chopped
- 3 cloves garlic, minced
- 1 piece red bell pepper, chopped
- 1 piece green bell pepper, chopped
- 14.5 ounces low-sodium diced tomatoes
- 8 ounces low-sodium tomato sauce
- 1 cup low-sodium beef broth
- 15.5 ounces canned kidney beans, drained and rinsed
- 15.5 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
Instructions
Heat a large pot over medium-high heat and add the olive oil. Once hot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion is translucent.
Add the chopped red and green bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
Push the vegetables to the side, add the ground beef to the pot, and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Drain any excess fat from the pot, if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and red pepper flakes. Cook for 1 minute until the spices are fragrant.
Pour in the low-sodium diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Add the drained and rinsed kidney beans and black beans to the pot. Stir everything together.
Bring the chili to a boil, then reduce the heat to low and let it simmer, uncovered, for 30 minutes, stirring occasionally.
Taste the chili and adjust the seasonings as needed, ensuring it suits your preference.
Serve hot, garnished with any desired toppings such as fresh cilantro, avocado slices, or a dollop of plain Greek yogurt.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 230.5 g | 84% | |
| Dietary Fiber | 72.3 g | 258% | |
| Total Sugars | 49.6 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 600 mg | 46% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 6306 mg | 134% | |
*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.
