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. 

• Ready In: 1 hr
• 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

1. Chop onion.
2. 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. .
3. Add all other ingredients. Bring to a slow boil. Reduce heat and simmer 30-45 minutes depending on how thick you like your chili.
4. You can serve with 1/8 cup cheddar cheese and 2 Tbsp sour cream which adds around 100 mg sodium per serving.