Lean And Low Sodium Chili Recipes

30-MINUTE LOW SODIUM CHILI {GLUTEN-FREE}

Steps:

• Heat a large stockpot over medium heat. Brown ground beef, about 5-8 minutes.
• Add diced onion, green pepper, and jalapeño. Cook until onions are translucent, about 5 minutes.
• Add beans, diced tomatoes, and spices. Cook until heated through, about 10-15 minutes.
• Finish with fresh squeezed lime juice and serve immediately.

TASTY LOW SODIUM CHILI

Steps:

• Brown ground beef, rinse under water.
• Brown peppers, onion and garlic.
• Mix all ingredients in crock pot.
• Let cook at low heat for 4- 8 hours.
• Ready when you get home from work!

LEAN AND LOW SODIUM CHILI

Steps:

• 1. Place cut meat into large pot with 1/4 c. olive oil, onion, and garlic, 2 tsp. each of chili powder, ground chili pasilla & cumin. Simmer till veggies are tender, do not burn garlic or onion. Add 2 c. water. Cover, simmer or approx. 4 hrs. or till meat is tender. Add more water if necessary as meat cooks.
• 2. When meat is tender, add 4 c. water and 4 c. beef stock. Add 4 tsp. each of chili powder & cumin, 3 tsp. granulated garlic, 2 tsp. granulated onion, ground chili pasilla, 2 tsp. oregano, 1/4 c. ketsup, 1 tsp. mustard, 2 tsp. lemon juice, 4 tsp. sugar, 1 tsp coarse sea salt. Mix well. Return to simmer. Mix together 1/2c. of Masa Harina in 2 c. of hot liquid from chili. Stir till all lumps are dissolved. Return mixture to chili, stir well. Cover, simmer 20-30 min. more. If chili is too thin, repeat masa step, if too thick, add more water or broth.

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.