Low Sodium Hearty Black Bean Chili
Discover the ultimate comfort food with this Low Sodium Hearty Black Bean Chili, a flavorful yet heart-healthy twist on a classic favorite. Packed with vibrant, nutrient-rich vegetables like red bell pepper, carrots, celery, and jalapeños, this chili gets its robust taste from a bold blend of cumin, smoked paprika, chili powder, and dried oregano. The addition of protein-rich black beans and low sodium vegetable broth ensures a nourishing meal that doesn’t compromise on taste. Finished with a zesty splash of lime juice and fresh cilantro, this 45-minute one-pot wonder is perfect for cozy weeknight dinners or meal prep. Serve it piping hot and enjoy the balance of smoky, savory, and tangy flavors in every bite—without the guilt of excessive salt!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste, no added salt
- 28 ounces canned diced tomatoes, no added salt
- 3 cups low sodium vegetable broth
- 4 cups cooked black beans, rinsed and drained
- 1 bay leaf
- 0.5 cup fresh cilantro leaves, chopped
- 2 tablespoons lime juice
- freshly ground black pepper, to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions, red bell pepper, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and chopped jalapeño; cook for an additional 1 minute until fragrant.
Add the cumin, chili powder, smoked paprika, and oregano. Stir well for about 30 seconds to coat the vegetables in spices.
Mix in the tomato paste and cook, stirring, for another minute.
Pour in the canned diced tomatoes, vegetable broth, black beans, and add the bay leaf. Stir to combine.
Bring the chili to a gentle simmer. Reduce the heat to low and cover the pot.
Let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf, adjust the seasoning with black pepper as desired, then stir in the lime juice and chopped cilantro.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 87.5 g | 312% | |
| Total Sugars | 54.7 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 6710 mg | 143% | |
*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.
