Low Sodium Hearty Chili Beef
Savor the robust flavors of a classic dish reimagined with this Low Sodium Hearty Chili Beef recipe—perfect for those seeking healthier yet satisfying meals. Featuring lean ground beef, vibrant bell peppers, and a medley of kidney and black beans, this chili is packed with wholesome ingredients and bold spices like smoked paprika, chili powder, and ground cumin. The recipe replaces high-sodium staples with low sodium beef broth and no salt added tomatoes and beans, ensuring you enjoy the full depth of flavor without overloading on salt. Slow-simmered to perfection, this chili develops a rich and hearty texture, complemented by fresh cilantro and zesty lime wedges for a bright finish. Ready in just over 90 minutes, this flavorful, guilt-free dish serves as a protein-packed, heart-healthy dinner option that the whole family will love.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 carrots, diced
- 3 cups low sodium beef broth
- 2 cans (14.5 ounces each) no salt added diced tomatoes, with juice
- 1 can (15 ounces) no salt added kidney beans, drained and rinsed
- 1 can (15 ounces) no salt added black beans, drained and rinsed
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional for spice)
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime wedges (for serving)
Instructions
Heat a large pot over medium heat and add the olive oil. Once hot, add the chopped onion and sauté for 5 minutes until translucent.
Add minced garlic to the pot and cook for an additional 1 minute until fragrant.
Add the lean ground beef to the pot. Cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Add the chopped red bell pepper, green bell pepper, and diced carrots. Cook for another 5 minutes, stirring occasionally.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and cayenne pepper. Mix well to coat the vegetables and beef with spices.
Pour in the low sodium beef broth and add the no salt added diced tomatoes with their juice. Stir to combine.
Add the drained and rinsed kidney beans and black beans, mixing everything well.
Place bay leaf on top and bring the chili to a boil.
Reduce the heat to low, cover, and let simmer for 60 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf before serving.
Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 242.6 g | 88% | |
| Dietary Fiber | 78.6 g | 281% | |
| Total Sugars | 53.9 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 6262 mg | 133% | |
*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.
