Low Sodium Texas Roadhouse Style Chili
Savor the bold, smoky flavors of this Low Sodium Texas Roadhouse Style Chili, a heartwarming twist on a classic favorite that’s perfect for those watching their sodium intake. Packed with lean ground beef, vibrant vegetables, hearty no-salt-added beans, and a robust blend of spices like smoked paprika, cumin, and chili powder, this chili delivers all the comforting warmth and rich taste you crave—without the extra salt. Simmered slowly with unsalted crushed tomatoes and low sodium beef broth, each spoonful bursts with depth and savory satisfaction. Top it off with fresh cilantro and crunchy unsalted tortilla chips for an irresistible finishing touch, and pair it with cornbread or a crisp green salad for a wholesome, crowd-pleasing meal. Ideal for meal prep or game-day gatherings, this healthy Texas-inspired chili recipe proves you don’t need excessive sodium to enjoy a full-flavored, hearty bowl of goodness.
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Recipe Information
Ingredients
- 1 pound ground beef (lean, 90/10 or 93/7 recommended)
- 1 medium onion, finely diced
- 1 large red bell pepper, finely diced
- 3 cloves fresh garlic, minced
- 2 tablespoons salt-free chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika (preferably smoked)
- 1 teaspoon oregano, dried
- 0.5 teaspoon black pepper, freshly ground
- 15 ounces unsalted crushed tomatoes
- 2 tablespoons tomato paste (no salt added)
- 2 cups low sodium beef broth
- 15 ounces no salt added kidney beans, drained and rinsed
- 15 ounces no salt added pinto beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup unsalted tortilla chips (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon as it cooks. Drain any excess fat if necessary.
Add the diced onion, red bell pepper, and minced garlic to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened and aromatic.
Stir in the chili powder, ground cumin, smoked paprika, oregano, and black pepper. Cook the spices with the beef and vegetables for 1 minute to bloom the flavors.
Add the crushed tomatoes, tomato paste, and low sodium beef broth to the pot. Stir well to combine.
Stir in the kidney beans and pinto beans. Bring the chili to a gentle simmer over medium heat.
Reduce the heat to low, cover the pot with a lid, and let the chili cook for 30-40 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning as needed, avoiding the addition of salt.
Serve the chili hot with optional garnishes like chopped cilantro and unsalted tortilla chips. Enjoy with a side of cornbread or a simple green salad for a complete meal.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 33.5 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 6271 mg | 133% | |
*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.
