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.
INGREDIENTS
Nutrition- 2lbs 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
- 2tablespoons chili powder
- 1teaspoon oregano
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon cumin
- 1⁄2teaspoon paprika
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon salt substitute (optional)
- 1 1⁄2 - 2cups water
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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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