Low Sodium Chili Recipe

Mathea Ford, RDN, LD, MBA

Course: Dinner, Entree, Main Course, Soup

Cuisine: American

Diet: Diabetic, Low Calorie, Low Salt

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 301kcal

Author: Mathea Ford, RDN, LD, MBA

This low sodium chili recipe combines lean ground beef with a flavorful blend of spices, tomatoes, and veggies for a satisfying and heart-healthy meal. With a simple preparation and an hour-long simmer, it yields five hearty servings perfect for family dinners or meal prep.

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Equipment

1 Stockpot
1 Vegetable Chopper

Ingredients

½ cup chopped onions
½ cup chopped green pepper
½ cup diced celery
1 tablespoon olive oil
16 ounces lean 95% ground beef
15 ounce can No Salt Added Tomato Sauce
15.5 ounce can No Salt Added Kidney Beans drained and rinsed
2 tablespoon chili powder
1 tablespoon cumin
2 teaspoon smoked paprika
2 cups low sodium beef broth

Instructions

Heat large stockpot or Dutch oven on medium heat. Add oil, onion, celery and pepper. Cook until tender but not browned, about 3-5 minutes.
Add ground beef, breaking into small pieces and cook until brown. Drain fat from meat mixture before continuing.
Add tomato sauce, beans, chili powder, cumin, smoked paprika and beef broth. Mix thoroughly and bring to a simmer, then turn heat to low.
Simmer covered for 60-75 minutes.
Each serving is 1 cup, makes 5 cups of chili.

Nutrition