Low Sodium Chilli Sin Carne

Warm up your kitchen with this hearty and flavorful Low Sodium Chilli Sin Carne, a plant-based twist on a classic comfort food that's perfect for those looking to reduce their salt intake without compromising on taste. Packed with a vibrant medley of fresh vegetables, tender beans, and bold spices like cumin, chili powder, and smoked paprika, this dish manages to deliver a rich, smoky depth of flavor without the need for added salt. Crushed no-salt-added tomatoes and low-sodium vegetable broth form a luscious base, while a touch of salt-free seasoning blend ties everything together. Ready in under an hour, this vegan-friendly chili is as nutritious as it is satisfying, making it an ideal option for meal prepping or weeknight dinners. Serve it up with a garnish of fresh cilantro and a squeeze of lime for a zesty finishing touch! Perfect for anyone searching for "low sodium chili recipes," "healthy vegetarian comfort food," or "easy vegan chili," this recipe is sure to become a go-to favorite.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 28 ounces canned low-sodium tomatoes, crushed (no-salt-added)
• 15 ounces canned low-sodium kidney beans, drained and rinsed
• 15 ounces canned low-sodium black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 2 teaspoons cumin powder
• 3 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 cups low-sodium vegetable broth
• 2 teaspoons salt-free seasoning blend
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 1 lime lime wedges (optional for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Step 2

Add the minced garlic, red and green bell peppers, carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the cumin, chili powder, smoked paprika, ground coriander, and dried oregano. Cook for about 1 minute until the spices are fragrant.

Step 4

Pour in the crushed tomatoes, vegetable broth, and salt-free seasoning blend. Mix well.

Step 5

Add the kidney beans, black beans, and corn to the pot. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 25-30 minutes, stirring occasionally.

Step 7

Taste and adjust seasoning if necessary.

Step 8

Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.

Nutrition Facts

Serving size	(3292.6g)

Amount per serving	% Daily Value*
Calories	1680.6

Total Fat 38.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1720.3mg	0%
Total Carbohydrate 282.7g	0%
Dietary Fiber 82.6g	0%
Total Sugars 69.7g
Protein 72.9g	0%

Vitamin D 0IU	0%
Calcium 767.5mg	0%
Iron 26.8mg	0%
Potassium 7500.6mg	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: 19.6%

Protein: 16.5%

Carbs: 63.9%