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image of low sodium chili topped with sour cream, cheese, peppers and cilantro
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Low Sodium Chili

Beefy, flavorful chili with a fraction of the salt!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American, Mexican, Southern
Keyword: low sodium chili
Servings: 5 1 cup
Calories: 287kcal

Ingredients

  • 1 pound 93/7 lean ground beef
  • 1 large yellow onion peeled & chopped
  • 1 red bell pepper chopped
  • 2 stalks celery chopped
  • 1 15oz can no salt added diced tomatoes
  • 2 tbsp chili powder
  • 1/4 tsp salt
  • 1/4 cup dried chopped onion
  • 1 tbsp dried oregano
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 2 tsp paprika
  • 1/2 tsp cayenne optional
  • 1 tbsp red wine vinegar optional
  • 2 1/2 cups unsalted beef broth
  • 1 15oz can no-salt-added dark red kidney beans drained & rinsed

Instructions

  • Heat a Dutchoven or large pot over medium heat. Add the ground beef, break it into piecesas it cooks, and brown until no pink remains. Lean ground beef produces a smallamount of fat when cooking. Leave it in the pot. We will use it to sauté thevegetables.
  • Add theonion, bell pepper, and celery to the pot, cover with a lid, and sauté forabout 5 minutes, until softened.
  • Lower theheat, add seasonings (salt, chili powder, dried onion, oregano, cumin, garlicpowder, paprika, cayenne—optional, red wine vinegar), and stir for 1 minutes oruntil fragrant. If your chili mixture is dry, add ¼ cup water to the pot toprevent the spices from burning. You’ll notice a brown crust forming at the bottom of the pot while you’re cooking.Fear not! That’s added flavor that will be incorporated into the chili.
  • Add 2 ½ cupsof broth to the pot and scrape the bottom of the pot until the crust hasreleased at the bottom.
  • Pour in whole can of diced tomatoes, including the liquid.
  • Next,increase the heat, and bring to a boil.
  • Add the beans to the pot once the broth boils. Cover, lower the heat, and simmer for 45 minutes, stirring every 10-15 minutes. For thicker chili, remove the lid andsimmer longer in 10–12-minute increments.
  • Serve withyour favorite toppings and enjoy!

Notes

Nutrition Facts (per 1 cup of chili): 287 calories, 9g fat, 3 g saturated fat, 80 mg cholesterol, 332mg sodium, 21g carbohydrate, 6g fiber, 0g added sugar, 31g protein, 108mg calcium, 819 mg potassium, 279mg phosphorus, 36mg oxalate