BEST CLASSIC LOW SODIUM CHILI
The Best Classic Low Sodium Chili - This hearty chili recipe made with ground beef, lots of beans, onion and a simple homemade blend of chili seasoning.
Provided by Bill
Categories Appetizer Main Course Soup
Time 40m
Number Of Ingredients 19
Steps:
- Add the olive oil to a large soup pot and preheat over medium-high heat. Add the ground beef to the pot. Allow to cook then start to break it apart to smaller bits. Cook for 6-7 minutes, until the beef is mostly browned, stirring occasionally. Add onion, green pepper when beef is about 3/4 done and stir to mix.
- Add the broth or water, and the remaining canned ingredients. Stir well.
- Add the chili powder, cumin, sugar, pre-minced garlic, smoked paprika, cinammon, pepper, and optional cayenne. Stir until well combined.
- Bring the mix to a low boil for about 5 minutes. Then, reduce the heat (low to medium-low) to gently simmer, covered, for 20-25 minutes, stirring occasionally.
- To really let the flavor develop and make a far superior chili, let simmer for two hours, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
- Let cool completely before storing in airtight containers in the fridge.
Nutrition Facts : Calories 261 kcal, ServingSize 1 serving
TASTY LOW SODIUM CHILI
Make and share this Tasty Low Sodium Chili recipe from Food.com.
Provided by Nesta
Categories Weeknight
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown ground beef, rinse under water.
- Brown peppers, onion and garlic.
- Mix all ingredients in crock pot.
- Let cook at low heat for 4- 8 hours.
- Ready when you get home from work!
LEAN AND LOW SODIUM CHILI
This a a very mild chili, to add a "kick" to it, you could always add some cayenne pepper. It's lean, low in fat & sodium, and yummy good. Also great for hot dogs.
Provided by Lynn Socko @lynnsocko
Categories Chili
Number Of Ingredients 17
Steps:
- Place cut meat into large pot with 1/4 c. olive oil, onion, and garlic, 2 tsp. each of chili powder, ground chili pasilla & cumin. Simmer till veggies are tender, do not burn garlic or onion. Add 2 c. water. Cover, simmer or approx. 4 hrs. or till meat is tender. Add more water if necessary as meat cooks.
- When meat is tender, add 4 c. water and 4 c. beef stock. Add 4 tsp. each of chili powder & cumin, 3 tsp. granulated garlic, 2 tsp. granulated onion, ground chili pasilla, 2 tsp. oregano, 1/4 c. ketsup, 1 tsp. mustard, 2 tsp. lemon juice, 4 tsp. sugar, 1 tsp coarse sea salt. Mix well. Return to simmer. Mix together 1/2c. of Masa Harina in 2 c. of hot liquid from chili. Stir till all lumps are dissolved. Return mixture to chili, stir well. Cover, simmer 20-30 min. more. If chili is too thin, repeat masa step, if too thick, add more water or broth.
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