Low Sodium Hearty Beef and Bean Chili
Savor the rich, robust flavors of this **Low Sodium Hearty Beef and Bean Chili**, a healthy and flavorful twist on a classic comfort food. Packed with lean ground beef, a medley of colorful bell peppers, and protein-rich kidney and black beans, this chili delivers hearty satisfaction with no added salt. A blend of chili powder, cumin, smoked paprika, and a hint of cayenne provides a bold, zesty kick, while no-salt-added tomato sauce keeps the sodium in check. Perfect for meal prepping or feeding a crowd, this one-pot wonder can be on the table in just an hour. Garnish with fresh cilantro and a squeeze of lime for an added burst of freshness. Whether you're managing your sodium intake or simply craving a wholesome, hearty meal, this chili is sure to be a hit!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 15 ounces canned no-salt-added tomato sauce
- 15 ounces canned no-salt-added crushed tomatoes
- 15 ounces canned low sodium kidney beans, drained and rinsed
- 15 ounces canned low sodium black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon freshly ground black pepper
- 1 cup water
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Add the lean ground beef to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat if necessary.
Stir in the diced red and green bell peppers, and cook for another 3 minutes until they begin to soften.
Add the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, and freshly ground black pepper. Stir well to coat the meat and vegetables with the spices.
Add the no-salt-added tomato sauce, crushed tomatoes, low sodium kidney beans, and low sodium black beans. Stir in the water to reach your desired consistency.
Bring the chili to a boil, then reduce heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasoning if necessary, though it should be flavorful enough without any added salt.
Serve hot, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 73.3 g | 262% | |
| Total Sugars | 50.2 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 5758 mg | 123% | |
*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.
