Low Sodium Sweet Chili
Transform your chili night with this flavorful and heart-healthy Low Sodium Sweet Chili recipe! Perfectly seasoned with a blend of low-sodium chili powder, paprika, and cumin, this dish boasts a wholesome mix of lean ground turkey, vibrant vegetables, and fiber-rich kidney and black beans. The addition of honey and apple cider vinegar delivers a subtle sweetness and tang, elevating the dish without relying on excess salt. Ready in under an hour, this comforting chili simmers to perfection in a savory, no-salt-added tomato and broth base. Serve it warm with an optional sprinkle of fresh cilantro for a pop of color and flavor. Packed with bold, satisfying taste, this easy-to-make chili is a must-try for low-sodium diets or anyone seeking a deliciously guilt-free meal!
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Recipe Information
Ingredients
- 1 pound Ground turkey (lean)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 14.5-ounce can Canned no-salt-added diced tomatoes
- 1 8-ounce can Canned no-salt-added tomato sauce
- 1 15-ounce can Canned no-salt-added kidney beans, drained and rinsed
- 1 15-ounce can Canned no-salt-added black beans, drained and rinsed
- 2 tablespoons Honey
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Low-sodium chili powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 1 cup Unsalted chicken or vegetable broth
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and red bell pepper. Sauté for 5-7 minutes, until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the ground turkey to the pot. Cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes.
Stir in the chili powder, paprika, cumin, and ground black pepper. Cook for 1-2 minutes to toast the spices, enhancing their flavors.
Add the diced tomatoes, tomato sauce, rinsed kidney beans, rinsed black beans, and broth. Stir to combine thoroughly.
Mix in the honey and apple cider vinegar to balance the flavor profile.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings, if needed. Note: Avoid adding salt to maintain the low-sodium nature of the dish.
Remove from heat and let rest for a few minutes before serving.
Serve warm, garnished with fresh cilantro, if desired.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 61.7 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4224 mg | 90% | |
*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.
