Low Sodium Hearty Chili with Corn
Warm up your dinner table with this flavorful, *Low Sodium Hearty Chili with Corn*, a comforting yet healthy spin on a classic favorite. Made with lean ground turkey, vibrant bell peppers, and a hearty mix of no-salt-added black and kidney beans, this chili is packed with wholesome goodness. The natural sweetness of carrots and corn beautifully balances the smoky heat of chili powder, cumin, and paprika, all simmering together in a rich, low-sodium broth. Perfect for meal prep or cozy nights, this one-pot wonder is full of bold flavors while being kind to your heart and health. Ready in just over an hour, it’s a wholesome dish that proves you don’t have to sacrifice taste to lower your sodium intake. Garnish with fresh cilantro or parsley for an extra burst of freshness, and serve it hot for a satisfying, guilt-free bowl of comfort food.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 1 pound Lean ground turkey
- 2 medium Bell peppers, diced (any color)
- 2 large Carrots, diced
- 2 Celery stalks, diced
- 2 15-ounce cans Canned no-salt-added diced tomatoes
- 1 15-ounce can No-salt-added black beans, drained and rinsed
- 1 15-ounce can No-salt-added kidney beans, drained and rinsed
- 1 cup Frozen corn
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Ground black pepper
- 2 cups Low-sodium chicken or vegetable broth
- 1 Bay leaf
- 0.25 cup Chopped fresh cilantro or parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
Add the ground turkey to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Stir in the diced bell peppers, carrots, and celery. Cook for 5 minutes, stirring occasionally.
Add the canned diced tomatoes, black beans, kidney beans, and frozen corn to the pot.
Stir in the chili powder, ground cumin, paprika, oregano, and black pepper, ensuring the spices coat all ingredients evenly.
Pour in the low-sodium chicken or vegetable broth and add the bay leaf. Stir to combine.
Bring the chili to a simmer over medium-high heat, then reduce to medium-low, cover, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, remove the bay leaf, taste, and adjust the seasoning if needed with additional pepper or herbs.
Serve hot, garnished with chopped cilantro or parsley if desired.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 67.7 g | 242% | |
| Total Sugars | 57.0 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 5927 mg | 126% | |
*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.
