Low Sodium 5 Bean Chili

Dive into a hearty and wholesome bowl of Low Sodium 5 Bean Chili, a flavor-packed yet health-conscious twist on a classic comfort food. This vibrant, plant-based chili features an array of five nourishing beans—black, kidney, pinto, garbanzo, and great northern—combined with a medley of fresh veggies like bell peppers, zucchini, and carrots. Seasoned with bold chili powder, smoky paprika, and earthy cumin, this recipe delivers rich, satisfying flavors without the excess sodium. It's simmered to perfection with a touch of low-sodium vegetable broth, making it a perfect option for those seeking heart-healthy, vegan, and gluten-free meals. Ready in just over an hour and serving eight, this chili is ideal for weeknight dinners or meal prep. Serve it hot with your favorite toppings, like avocado, cilantro, or a squeeze of lime, for a cozy and nutritious meal everyone will love!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 whole large onion, diced
• 4 whole cloves garlic, minced
• 1 whole green bell pepper, diced
• 1 whole red bell pepper, diced
• 1 large carrot, diced
• 1 medium zucchini, diced
• 28 ounces canned no salt added diced tomatoes
• 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
• 15 ounces canned no salt added garbanzo beans, drained and rinsed
• 15 ounces canned no salt added great northern beans, drained and rinsed
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 cups water or low sodium vegetable broth
• 1 whole bay leaf

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, green bell pepper, and red bell pepper. Cook for an additional 3 minutes.

Step 4

Add the diced carrot and zucchini, and continue to cook for about 5 minutes, stirring occasionally.

Step 5

Pour in the canned diced tomatoes, and stir to combine.

Step 6

Add the drained and rinsed black beans, kidney beans, pinto beans, garbanzo beans, and great northern beans to the pot.

Step 7

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

Step 8

Pour in the water or low sodium vegetable broth and add the bay leaf.

Step 9

Bring the mixture to a boil, then reduce heat to a simmer.

Step 10

Cover the pot and let it simmer for about 30 minutes, stirring occasionally.

Step 11

Remove the bay leaf before serving.

Step 12

Serve hot and enjoy!

Nutrition Facts

Serving size	(3815.1g)

Amount per serving	% Daily Value*
Calories	2184.3

Total Fat 44.8g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 611.6mg	0%
Total Carbohydrate 368.4g	0%
Dietary Fiber 117.8g	0%
Total Sugars 65.8g
Protein 107.1g	0%

Vitamin D 0IU	0%
Calcium 855.8mg	0%
Iron 41.1mg	0%
Potassium 7589.4mg	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: 17.5%

Protein: 18.6%

Carbs: 63.9%