Low Sodium Chili That Still Tastes Yummy
"Because of my husband’s heart issues, we’ve had to drastically reduce his sodium. It’s hard to make foods without salt and not notice a difference so I’m going to post the ones he says taste like “normal.” We are a big family so I actually double this recipe. "
photo by evansmom26
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 lbs organic grass fed ground beef
- 2 (10 ounce) cans no salt added Rotel tomatoes & chilies
- 1 (6 ounce) can no salt added tomato paste
- 1 (16 ounce) can kidney beans with liquid
- 1 onion
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt substitute (optional)
- 1 1⁄2 - 2 cups water
directions
- Chop onion.
- In a large pot or dutch oven, brown ground beef mixed with onion (I don’t like green peppers, but if you do, you can add it during this step.) Drain fat. .
- Add all other ingredients. Bring to a slow boil. Reduce heat and simmer 30-45 minutes depending on how thick you like your chili.
- You can serve with 1/8 cup cheddar cheese and 2 Tbsp sour cream which adds around 100 mg sodium per serving.
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Tweaks
-
The kidney beans also need to be no salt added. The nutrition information is incorrect. It wouldn’t allow me to put no salt added kidney beans and the serving size is wrong so that makes the sodium count much higher. Be sure to read the label of the products you use to determine the exact total so that you can stay within your guidelines. -
You can also use 1/2 tsp of pink Himalayan sea salt which adds around 800 mg sodium to the overall recipe.
