Low Sodium Hearty Vegan Chili
Dive into a bowl of comfort with this Low Sodium Hearty Vegan Chili, a wholesome and nourishing twist on the classic chili recipe. Bursting with vibrant vegetables like zucchini, carrots, and celery, and protein-packed black and kidney beans, this plant-based dish is simmered to perfection with a tantalizing blend of chili powder, cumin, smoked paprika, and oregano. Designed for health-conscious eaters, it uses no-salt-added ingredients and a splash of lime juice to elevate the flavors naturally. Ready in just an hour, this easy chili is perfect for meal prep or feeding a crowd, offering bold flavors without compromising on heart-healthy goodness. Ideal for vegans, vegetarians, or anyone seeking a nutritious, low-sodium alternative, serve it piping hot with a garnish of fresh cilantro for a cozy, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 1 zucchini, diced
- 28 ounces canned no-salt-added diced tomatoes
- 2 cups low sodium vegetable broth
- 15 ounces canned no-salt-added black beans, drained and rinsed
- 15 ounces canned no-salt-added kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced zucchini, diced tomatoes with their juice, and vegetable broth to the pot. Stir well to combine.
Stir in the drained and rinsed black beans and kidney beans.
Add the chili powder, ground cumin, smoked paprika, dried oregano, and ground black pepper. Stir to ensure all ingredients are well mixed.
Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let the chili simmer for about 30 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary, considering dietary restrictions.
Remove from heat and stir in the lime juice.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 7.1 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 910 mg | 19% | |
*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.
