Low Sodium Hearty Veggie Chili
Savor the bold flavors of this Low Sodium Hearty Veggie Chili, a wholesome and satisfying plant-based dish that’s as nutritious as it is delicious. Packed with vibrant vegetables like zucchini, bell peppers, and carrots, alongside protein-rich black and kidney beans, this chili offers a hearty texture without the excess sodium. A medley of warming spices, including chili powder, cumin, and smoked paprika, delivers an irresistible depth of flavor, while fresh cilantro and a squeeze of lime brighten each bite. Perfect for weeknight dinners or meal prep, this one-pot recipe comes together in under an hour and serves six generously. Whether you're on a low-sodium diet or just love a comforting bowl of chili with a healthy twist, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 2 medium, diced Carrot
- 1 medium, diced Zucchini
- 1 cup, chopped Mushrooms
- 28 ounces Low sodium canned tomatoes
- 2 cups Low sodium vegetable broth
- 15 ounces, drained and rinsed Canned black beans
- 15 ounces, drained and rinsed Canned kidney beans
- 1 cup, drained Canned corn
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Oregano
- 2 tablespoons, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced red and green bell peppers, carrots, zucchini, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned tomatoes and low sodium vegetable broth. Stir well to combine.
Add the drained and rinsed black beans, kidney beans, and corn to the pot, stirring to incorporate.
Mix in the chili powder, ground cumin, smoked paprika, ground black pepper, and oregano.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
Taste and adjust the seasonings if necessary.
Just before serving, stir in the fresh cilantro.
Serve the chili hot, topped with a squeeze of fresh lime juice.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5934 mg | 258% | |
| Total Carbohydrate | 348.9 g | 127% | |
| Dietary Fiber | 113.5 g | 405% | |
| Total Sugars | 67.6 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 8368 mg | 178% | |
*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.
