Low Sodium Hearty Lentil Chili
Warm up with this flavorful and nourishing Low Sodium Hearty Lentil Chili, a comfort food classic reimagined for a health-conscious lifestyle. Packed with protein-rich green lentils, vibrant vegetables like bell peppers, carrots, and celery, and a medley of aromatic spices—including chili powder, smoked paprika, and cumin—this recipe delivers bold, warming flavors without relying on excess sodium. Simmered to perfection in low-sodium vegetable broth and finished with sweet bursts of corn, this one-pot gem is as wholesome as it is satisfying. Perfect for a weeknight dinner or meal prep, serve it hot with a sprinkle of fresh cilantro for a hearty and healthy twist on traditional chili.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 large bell pepper, diced
- 1 stalk celery stalk, diced
- 28 ounces diced tomatoes, no salt added
- 1 cup dried green lentils, rinsed
- 4 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for about 3-4 minutes until the onion becomes translucent.
Add the diced carrot, bell pepper, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally until the vegetables start to soften.
Stir in the chili powder, cumin, smoked paprika, ground black pepper, ground coriander, and optional cayenne pepper. Cook for another minute to let the spices become fragrant.
Add the rinsed lentils, diced tomatoes, and low-sodium vegetable broth to the pot. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, or until the lentils are tender.
In the last 5 minutes of cooking, stir in the corn kernels. Allow them to heat through.
Once the chili is cooked and the lentils are tender, taste and adjust the seasoning if necessary.
Serve hot, garnished with freshly chopped cilantro for an added burst of flavor.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 63.8 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5172 mg | 110% | |
*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.
