Low Sodium Simple Chili Recipes

BEST CLASSIC LOW SODIUM CHILI

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.

LOW SODIUM CHILI THAT STILL TASTES YUMMY

Steps:

• 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.