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Delicious low sodium chili with beef and vegetables in a bowl.
Michonne Zendaya

Low Sodium Chili Recipe

A flavorful and hearty chili without the salt overload. This low-sodium version features ground beef, beans, tomatoes, and bold spices—proof that you don’t need tons of salt for great taste.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • ¼ tsp cayenne pepper (optional)
  • 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
  • 1 can (15 oz) no-salt-added diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 cup water
  • Black pepper to taste

Equipment

  • Large skillet or pot
  • wooden spoon
  • measuring spoons
  • can opener

Method
 

  1. In a large skillet, brown the ground beef over medium heat until no longer pink. Drain any excess fat.
  2. Add the chopped onion and garlic to the skillet. Cook for 5 minutes until softened.
  3. Stir in the chili powder, cumin, oregano, and cayenne. Cook for 1 minute to bloom the spices.
  4. Add kidney beans, diced tomatoes, tomato paste, and water. Stir well to combine.
  5. Bring to a simmer and cook uncovered for 20–25 minutes, stirring occasionally. Season with black pepper to taste.

Notes

You can adjust the spice level to your liking by increasing or reducing the chili powder. This recipe freezes well and is perfect for meal prep.