Low Sodium 3 Beans Vegetarian Chili

Warm up any weeknight with this hearty and flavorful Low Sodium 3 Beans Vegetarian Chili, a nutrient-packed dish that’s big on taste and kind to your heart. Loaded with a vibrant medley of fresh vegetables like zucchini, bell peppers, and carrots, and protein-rich black beans, kidney beans, and pinto beans, this chili is a wholesome, plant-based meal perfect for everyone at the table. Bursting with the rich, smoky warmth of chili powder, cumin, and smoked paprika, this chili keeps the salt in check without compromising on taste. Ready in just an hour, it’s an easy one-pot wonder that’s perfect for meal prep or a cozy gathering. Serve it up with a splash of lime juice and a sprinkle of fresh cilantro for a tangy, aromatic finish that will leave your taste buds delighted. Perfect for a healthy, low-sodium lifestyle without sacrificing comfort food vibes!

Nutriscore Rating: 88/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium bell peppers, diced (any color)
• 2 medium carrots, diced
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 28 ounces canned no-salt-added diced tomatoes
• 15 ounces canned no-salt-added tomato sauce
• 15 ounces canned no-salt-added black beans, drained and rinsed
• 15 ounces canned no-salt-added kidney beans, drained and rinsed
• 15 ounces canned no-salt-added pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, bell peppers, and carrots to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Step 4

Add the diced zucchini and cook for another 3-4 minutes until just starting to soften.

Step 5

Pour in the canned diced tomatoes and tomato sauce, stirring to combine with the vegetables.

Step 6

Add the drained black beans, kidney beans, and pinto beans to the pot. Stir well to ensure they are evenly distributed.

Step 7

Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, and ground black pepper over the mixture. Stir thoroughly to incorporate the spices.

Step 8

Bring the chili to a gentle boil over medium heat, then reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking.

Step 9

After simmering, stir in the fresh lime juice.

Step 10

Taste the chili and adjust the seasoning if necessary, keeping in mind to maintain the low sodium aspect.

Step 11

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(3325.0g)

Amount per serving	% Daily Value*
Calories	1872.9

Total Fat 39.6g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 593.7mg	0%
Total Carbohydrate 314.1g	0%
Dietary Fiber 104.7g	0%
Total Sugars 68.2g
Protein 89.6g	0%

Vitamin D 0IU	0%
Calcium 832.9mg	0%
Iron 35.9mg	0%
Potassium 7928.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.1%

Protein: 18.2%

Carbs: 63.7%