Best Classic Low Sodium Chili
A hearty and flavorful chili recipe that balances taste and health by using low sodium ingredients, perfect for chilly evenings or gatherings.
Ingredients
Meat and Base
- 3 pounds 90% lean ground beef (or meat of choice) Choose high-quality beef or preferred protein.
- 3 tablespoons olive oil For cooking the base.
Vegetables
- 1 large green pepper, diced Adds sweetness and crunch.
- 3 medium yellow onions, diced For a flavorful base.
Spices and Seasonings
- 6 tablespoons chili powder Main spice for chili flavor.
- 4 teaspoons ground cumin Adds depth to the chili.
- 4 tablespoons dark brown sugar (or white sugar) Balances the spices.
- 1 tablespoon smoked paprika For smokiness.
- 1.5 teaspoons ground black pepper For seasoning.
- 0.75 teaspoon cayenne pepper (optional) Adjust to taste for heat.
- 2 teaspoons roasted cinnamon Uncommon but adds a unique flavor.
- 3 tablespoons pre-minced garlic For added flavor.
Canned Ingredients
- 6 tablespoons tomato paste (no salt added) Adds thickness.
- 3.5 cups beef broth (no salt added) Base for the chili.
- 1 28 oz. can Muir Glen fire roasted tomatoes (no salt added) Adds texture and flavor.
- 3 15.5 oz. cans red kidney beans (no salt added, drained) Provides protein.
- 1 28 oz. can crushed tomatoes (no salt added) For thickness.
- 1 15 oz. can sweet corn (no salt added) Adds sweetness.
- 1 10 oz. can Ro*Tel diced tomatoes and green chilies (no salt added) A spicy twist.
Instructions
Preparation
- Heat the olive oil in a large soup pot over medium-high heat.
- Add the ground beef and sear it, breaking it into smaller chunks for about 6 to 7 minutes.
- Once the beef is about 75% cooked, stir in the diced onions and green pepper.
Cooking
- Pour in the beef broth or water along with all of the canned ingredients, stirring to combine.
- Add the chili powder, cumin, brown sugar, pre-minced garlic, smoked paprika, cinnamon, pepper, and optional cayenne, stirring to incorporate.
- Bring the mixture to a gentle boil and allow it to bubble for about 5 minutes.
- Reduce the heat to low or medium-low, cover the pot, and let it simmer for 20 to 25 minutes, stirring occasionally.
- For best flavor, simmer for up to two hours.
Serving
- Let the chili rest off the heat for about 5 to 10 minutes before serving.
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Notes
Consider toppings like sour cream, cheese, cilantro, or bread on the side for serving. Store in airtight containers for up to 4-5 days in the fridge or 3 months in the freezer.