Classic Low Sodium Chili
A hearty and flavorful low sodium chili perfect for chilly nights or gatherings, featuring lean beef, wholesome vegetables, and a unique blend of spices.
Ingredients
Main Ingredients
- 3 pounds 90% lean ground beef or meat of choice
- 3 tablespoons olive oil for sautéing
- 1 large green pepper, diced for flavor
- 3 medium yellow onions, diced
- 6 tablespoons chili powder adjust to taste
- 4 teaspoons ground cumin
- 4 tablespoons dark brown sugar or white sugar
- 1 tablespoon smoked paprika
- 1.5 teaspoons ground black pepper
- 0.75 teaspoon cayenne pepper optional
- 2 teaspoons roasted cinnamon
- 3 tablespoons pre-minced garlic
- 6 tablespoons tomato paste no salt added
- 3.5 cups beef broth no salt added
- 1 28 oz. can Muir Glen fire roasted tomatoes no salt added
- 3 15.5 oz. cans red kidney beans no salt added, drained
- 1 28 oz. can crushed tomatoes no salt added
- 1 15 oz. can sweet corn no salt added
- 1 10 oz. can Ro*Tel diced tomatoes and green chilies no salt added
Instructions
Preparation
- Heat olive oil in a large soup pot over medium-high heat.
- Add ground beef and cook until about 75% done, breaking it into smaller chunks with a spatula.
- Add diced onions and green pepper to the pot, stirring for about 5 minutes until softened.
- Pour in beef broth and add the canned ingredients: fire roasted tomatoes, crushed tomatoes, drained kidney beans, sweet corn, and Ro*Tel tomatoes.
- Stir well to combine.
Cooking
- Add spices: chili powder, ground cumin, dark brown sugar, smoked paprika, ground black pepper, cayenne pepper, roasted cinnamon, and garlic.
- Stir to combine the ingredients.
- Bring the pot to a gentle boil, then reduce the heat to low and cover.
- Let the chili simmer for about 20 to 25 minutes for a quick version, or for up to 2 hours for a richer flavor.
Serving
- Allow the chili to rest for about 5 to 10 minutes before serving.
- Ladle generous portions into bowls and offer optional toppings such as sour cream, shredded cheese, diced green onions, and fresh herbs.
- Serve with crusty bread, cornbread, or over rice or quinoa.
Notes
Use fresh vegetables and high-quality meat for the best flavor. Consider making a large batch and refrigerating or freezing leftovers for future meals.