Low Salt Chili Recipe

There’s something about a warm bowl of chili that just hits the spot, especially on a chilly night. This low-salt chili Recipe has been in my repertoire pretty much forever and has become one of my comfort-food staples. Hearty, full of flavor, and somehow so easy to make with hardly any salt, this version will never let anyone down! If you need to watch your sodium or simply appreciate foods that are on the less salty side, this version will never let you down.

What is Low Salt Chili All About?

Low Salt Chili offers you the classic chili recipe with little or no added salt and still more than makes up for flavor, richness, and all the other nuances one would expect. We have used garlic, onion, spices like cumin and paprika, and a slow simmer to bring out flavor instead of salt. It is cozy, yet extremely satisfying when one thinks of the heart-health aspect.

Ingredients

Base

• 1 lb ground beef (or ground turkey)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced

Veggies and Beans

• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium beef or veggie broth
• 1 small bell pepper, chopped

Spices

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional for heat)

Instructions

1. Sauté the base
2. Heat about three tablespoons of olive oil in a very large pot over medium heat. When the oil is hot, add the chopped onions and garlic.
3. Brown the meat
4. The ground beef is added and broken apart; cook until well browned. Drain the fat if you feel too much fat has been rendered.
5. Add veggies and beans
6. Add in bell pepper, beans, diced tomatoes, and broth. Stir until well combined.
7. Season it up
8. Add in all the spices, and mix until well combined.
9. Simmer to perfection
10. Bring the chili to a boil, and then reduce the heat and simmer uncovered for 30-40 minutes, stirring occasionally.
11. Taste and adjust
12. Add a little ground black pepper or a squeeze of lime juice if needed for brightness.

Storage Tips

• Refrigerate: Store leftovers in an air-tight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Reheat on the stove or in the microwave.

Serving Suggestions

• Spoon over baked potatoes
• Serve it with brown rice or quinoa.
• Garnish with avocado, fresh cilantro, or a dollop of Greek yogurt (not sour cream).

Pro Tips & Variations

• Wanna go vegetarian: Skip the meat and add chopped mushrooms or extra beans.
• Add some depth: stir in a spoonful of tomato paste or a splash of vinegar.
• Want it hotter? Just add a little bit more red pepper flakes.

FAQs

1. Is this chili spicy?

Not really! It has mild warmth. Want it hotter? Add more red pepper flakes.

2. Is it possible to use canned beans with salt?

Yes, definitely, but rinse them very well with lots of cold water to wash off the extra sodium.

3. What is a good alternative to use instead of ground beef?

Try ground turkey, chicken, or even lentils for a plant-based option.

4. Is it okay to use this chili for low-sodium diets?

Yes, just make sure all your canned ingredients are low-sodium or no-salt-added.

Try It!

This low-salt chili Recipe, however, is an example of how not all meals need to be savory enough to carry an extremely salty taste. It’s cozy, health-conscious, and easy to prepare. Be it for meal prepping or feeding a crowd, this will always do the trick. So, go make it and tell me how much you like it.