Low Sodium Lean Beef Chili Con Carne
Satisfy your cravings for bold, hearty flavors with this Low Sodium Lean Beef Chili Con Carne – a guilt-free twist on a classic comfort dish! Featuring tender lean ground beef, vibrant bell peppers, and a medley of no-salt-added beans and diced tomatoes, this chili packs a punch with smoky chili powder, earthy cumin, and a touch of cayenne for heat. With no added salt and low sodium beef broth, it's perfect for those watching their sodium intake without compromising taste. Ready in just over an hour, this wholesome chili is ideal for weeknight meals or cozy gatherings. Garnish with fresh cilantro for a burst of color and serve with crusty bread or tortilla chips for the ultimate experience. A healthy, flavorful crowd-pleaser that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 2 cups low sodium beef broth
- 1 15-ounce can no-salt-added kidney beans, drained and rinsed
- 1 15-ounce can no-salt-added black beans, drained and rinsed
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1 minute, until fragrant.
3. Add the lean ground beef to the pot and cook until browned, breaking it up with a wooden spoon. Drain any excess fat, if needed.
4. Stir in the diced red and green bell peppers. Cook for an additional 5 minutes until they begin to soften.
5. Add the chili powder, ground cumin, paprika, dried oregano, cayenne pepper, and ground black pepper. Stir well to coat the beef and vegetables with the spices.
6. Pour in the no-salt-added diced tomatoes with their juices and the low sodium beef broth. Stir to combine.
7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 30 minutes, stirring occasionally.
8. Add the drained and rinsed kidney beans and black beans to the pot. Stir well and allow the chili to simmer uncovered for another 15-20 minutes, until it thickens to your desired consistency.
9. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh cilantro if desired before serving.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 40.3 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4192 mg | 89% | |
*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.
