Low Sodium Chili Mac
Satisfy your comfort food cravings without the extra sodium with this flavorful Low Sodium Chili Mac! This hearty one-pot wonder combines tender elbow macaroni, lean ground turkey, and nutrient-packed kidney beans in a rich tomato-based sauce seasoned with bold salt-free chili powder, smoky paprika, and cumin. With just 10 minutes of prep and 30 minutes of cooking, this recipe is a quick, wholesome dinner option perfect for busy weeknights. Topped with fresh cilantro and creamy avocado slices, it delivers a deliciously satisfying balance of textures and flavors—all while being heart-health conscious. Whether you're following a low-sodium diet or simply looking for a healthier twist on a classic, this recipe is guaranteed to become a family favorite!
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Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons salt-free chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned no-salt-added diced tomatoes
- 2 cups low sodium chicken broth
- 8 ounces canned no-salt-added tomato sauce
- 1 cup elbow macaroni
- 15 ounces low sodium kidney beans, drained and rinsed
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add ground turkey and cook, breaking it apart with a spoon, until fully cooked, about 8 minutes.
Step 2
Add diced onion and diced bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
Step 3
Stir in minced garlic, salt-free chili powder, ground cumin, and smoked paprika. Cook for another minute until the spices are fragrant.
Step 4
Add the canned no-salt-added diced tomatoes, low sodium chicken broth, and no-salt-added tomato sauce, stirring until combined.
Step 5
Bring the mixture to a simmer, then add the elbow macaroni and lower heat to medium-low. Cover and cook for about 10 minutes, or until the macaroni is tender.
Step 6
Add the drained low sodium kidney beans and black pepper, stirring to heat through for an additional 5 minutes.
Step 7
Serve the chili mac hot, garnished with fresh cilantro and sliced avocado if desired.
Nutrition Facts
| Serving size | (2588.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2230.9 |
| Total Fat 90.7g | 0% |
| Saturated Fat 16.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 324.0mg | 0% |
| Sodium 1582.6mg | 0% |
| Total Carbohydrate 230.3g | 0% |
| Dietary Fiber 63.0g | 0% |
| Total Sugars 36.6g | |
| Protein 150.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 578.3mg | 0% |
| Iron 31.1mg | 0% |
| Potassium 5854.2mg | 0% |
Source of Calories