Low Sodium Chili Recipe
This Low Sodium Chili is a delicious and heart-healthy meal that’s high in protein and (most importantly) flavor! Made with lean ground beef, a variety of no-salt-added ingredients, and unsalted beef stock, it’s designed to support a heart-conscious, balanced diet. The rich taste comes from a blend of chili powder, cumin, onion powder, and a touch of reduced-sodium Worcestershire sauce. With no added salt, this recipe proves you can enjoy bold flavors while keeping sodium levels in check.
Total Time: 75 minutes | Servings:8 | Calories: 220
Ingredients
- 1 lb 95% lean ground beef
- 1 tsp olive oil
- 1 medium onion, diced
- 2 jalapeño peppers, seeded and chopped
- 4 Tbsp minced garlic
- 1 can (15 oz) no salt added kidney beans, drained and rinsed
- 1 can (14.5 oz) no salt added diced tomatoes
- 1 can (28 oz) no salt added tomato purée
- 1 can (28 oz) no salt added crushed tomatoes
- 1 tsp reduced sodium gluten-free Worcestershire sauce
- 1 1/2 Tbsp packed dark brown sugar
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp ground cumin
- 1 tsp onion powder
- 1/4 cup no salt added ketchup
- 1/2 cup unsalted beef stock
How to Make Low Sodium Chili
- Step 1: Heat a large Dutch oven or stockpot over medium-high heat. Add beef and cook until browned, breaking up the meat as it cooks. Drain off any excess fat and transfer cooked beef to a bowl. Set aside.
- Step 2: In the same pot, heat oil over medium-high heat until hot and shimmering. Add onion, jalapeños, and garlic; sauté until onion is tender, about 4 to 5 minutes.
- Step 3: Add beef and remaining ingredients and stir to combine. Reduce heat to medium-low and cook for 1 hour, stirring occasionally.
