Tasty Low Sodium Chili
Warm up with a hearty bowl of Tasty Low Sodium Chili, a flavorful yet health-conscious twist on a classic comfort food. This easy-to-make recipe features lean ground turkey or beef, vibrant vegetables like onion and bell pepper, and a blend of aromatic spices including chili powder, cumin, and paprika. By incorporating no-salt-added diced tomatoes, low-sodium beans, and broth, this chili maintains a bold, savory taste while being kind to your heart. Ready in just an hour, it’s perfect for weeknight dinners or meal prep, yielding six satisfying servings. Customize with a sprinkle of fresh cilantro and serve alongside cornbread or brown rice for a wholesome experience. Perfect for those seeking a delicious, low-sodium option that doesn’t sacrifice flavor!
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Recipe Information
Ingredients
- 1 pound lean ground turkey or beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 28 ounces canned no-salt-added diced tomatoes
- 2 tablespoons tomato paste (no salt added)
- 15 ounces low-sodium black beans, rinsed and drained
- 15 ounces low-sodium kidney beans, rinsed and drained
- 1 cup low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Add the diced onion and bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground turkey or beef to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 7-8 minutes.
Stir in the chili powder, ground cumin, paprika, oregano, black pepper, and optional cayenne pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Add the diced tomatoes, tomato paste, black beans, kidney beans, and broth. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust spices as needed, keeping in mind it is designed to remain low sodium.
Serve hot, garnished with fresh cilantro if desired. Pair with a side of brown rice, cornbread, or enjoy it on its own.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 39.7 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5675 mg | 121% | |
*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.
