Low Sodium Hearty Veggie Chili

Warm, comforting, and bursting with bold flavors, this Low Sodium Hearty Veggie Chili is the ultimate guilt-free comfort food. Packed with a vibrant medley of fresh vegetables like zucchini, carrots, and bell peppers, along with protein-rich black and kidney beans, this chili delivers heartiness without the sodium overload. Smoky paprika, chili powder, and cumin give it a perfectly spiced kick, while fresh cilantro and a squeeze of lime brighten every bite. Ready in just an hour, this one-pot wonder is ideal for meal prep, cozy weeknight dinners, or even a healthy game-day alternative. Serve it solo or with your favorite low-sodium toppings for a satisfying, diet-friendly twist on a classic dish.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 1 medium, diced Red bell pepper
• 1 medium, diced Green bell pepper
• 2 medium, diced Carrot
• 1 medium, diced Zucchini
• 1 cup, chopped Mushrooms
• 28 ounces Low sodium canned tomatoes
• 2 cups Low sodium vegetable broth
• 15 ounces, drained and rinsed Canned black beans
• 15 ounces, drained and rinsed Canned kidney beans
• 1 cup, drained Canned corn
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Oregano
• 2 tablespoons, chopped Fresh cilantro
• 1 cut into wedges Lime

Directions

Step 1

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

Step 2

Add the diced yellow onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

Add the diced red and green bell peppers, carrots, zucchini, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the canned tomatoes and low sodium vegetable broth. Stir well to combine.

Step 6

Add the drained and rinsed black beans, kidney beans, and corn to the pot, stirring to incorporate.

Step 7

Mix in the chili powder, ground cumin, smoked paprika, ground black pepper, and oregano.

Step 8

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.

Step 9

Taste and adjust the seasonings if necessary.

Step 10

Just before serving, stir in the fresh cilantro.

Step 11

Serve the chili hot, topped with a squeeze of fresh lime juice.

Nutrition Facts

Serving size	(3334.2g)

Amount per serving	% Daily Value*
Calories	2305.7

Total Fat 66.9g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 13.2g
Cholesterol 15.9mg	0%
Sodium 5934.2mg	0%
Total Carbohydrate 348.9g	0%
Dietary Fiber 113.5g	0%
Total Sugars 67.6g
Protein 98.3g	0%

Vitamin D 0IU	0%
Calcium 887.3mg	0%
Iron 42.0mg	0%
Potassium 8367.5mg	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: 25.2%

Protein: 16.4%

Carbs: 58.4%