Low Sodium Chili That Still Tastes Yummy

Name: Low Sodium Chili That Still Tastes Yummy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
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

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Recipe by Chef #1157750

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: 1hr

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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