Low Sodium Chilli Con Carne

Satisfy your comfort food cravings with this hearty and flavorful Low Sodium Chilli Con Carne, a healthier twist on the classic dish that doesn’t skimp on taste. Packed with protein-rich lean ground beef, fiber-filled kidney and black beans, and a rainbow of fresh vegetables like bell peppers and onions, this recipe delivers wholesome goodness in every bite. The aromatic blend of chili powder, smoked paprika, and cumin creates a vibrant, smoky flavor profile, while low sodium broth and no-salt-added crushed tomatoes keep this chili heart-healthy without sacrificing depth. With minimal prep time and a long, slow simmer that fills your kitchen with mouthwatering aromas, this one-pot dish is perfect for weeknight dinners or weekend meal prep. Serve it warm with a sprinkle of fresh cilantro for a guilt-free, savory meal that’s naturally low in sodium and big on bold, Tex-Mex-inspired flavors!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 500 grams lean ground beef
• 1 tablespoon olive oil
• 1 whole large onion, finely chopped
• 3 whole garlic cloves, minced
• 1 whole green bell pepper, chopped
• 1 whole red bell pepper, chopped
• 800 grams canned crushed tomatoes, no salt added
• 400 grams canned red kidney beans, rinsed and drained
• 400 grams canned black beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 0.5 teaspoon freshly ground black pepper
• 500 milliliters low sodium beef or vegetable broth
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

In a large heavy-bottomed pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent, about 5 minutes.

Step 3

Add the lean ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks.

Step 4

Once the beef is browned, add the chopped green and red bell peppers to the pot and cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper, if using. Cook for about 2 minutes until the spices become fragrant.

Step 6

Pour in the canned crushed tomatoes and low sodium beef or vegetable broth and stir well to combine.

Step 7

Add the rinsed and drained red kidney beans and black beans. Stir to mix all ingredients thoroughly.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook for about 45 minutes, stirring occasionally to prevent sticking.

Step 9

Uncover the pot and let the chili cook for an additional 15 minutes to allow it to thicken slightly.

Step 10

Season with freshly ground black pepper, adjusting to taste.

Step 11

Garnish with freshly chopped cilantro before serving the chili warm.

Nutrition Facts

Serving size	(3178.6g)

Amount per serving	% Daily Value*
Calories	2010.6

Total Fat 58.9g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 309.8mg	0%
Sodium 2179.1mg	0%
Total Carbohydrate 227.0g	0%
Dietary Fiber 74.0g	0%
Total Sugars 50.8g
Protein 170.1g	0%

Vitamin D 0IU	0%
Calcium 612.1mg	0%
Iron 39.1mg	0%
Potassium 5471.5mg	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: 25.0%

Protein: 32.1%

Carbs: 42.9%