Low Sodium Texas Roadhouse Style Chili

Dive into the bold, smoky flavors of this Low Sodium Texas Roadhouse Style Chili, a heartwarming dish that doesn't sacrifice flavor for a healthier twist. This recipe captures the essence of classic Texas roadhouse chili with lean ground beef, a medley of vibrant vegetables, and a robust spice blend featuring salt-free chili powder, smoked paprika, and ground cumin. Simmered to perfection with no-salt-added beans, tomatoes, and low sodium beef broth, it’s the perfect guilt-free comfort food. Ready in just over an hour, this easy-to-make chili is ideal for weeknight dinners or meal prep, and it serves beautifully with fresh cilantro and crunch-worthy unsalted tortilla chips. Whether you're watching your sodium intake or simply craving a flavorful bowl of chili, this dish delivers all the hearty goodness you love without compromise.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 pound ground beef (lean, 90/10 or 93/7 recommended)
• 1 medium onion, finely diced
• 1 large red bell pepper, finely diced
• 3 cloves fresh garlic, minced
• 2 tablespoons salt-free chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon paprika (preferably smoked)
• 1 teaspoon oregano, dried
• 0.5 teaspoon black pepper, freshly ground
• 15 ounces unsalted crushed tomatoes
• 2 tablespoons tomato paste (no salt added)
• 2 cups low sodium beef broth
• 15 ounces no salt added kidney beans, drained and rinsed
• 15 ounces no salt added pinto beans, drained and rinsed
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1 cup unsalted tortilla chips (optional, for serving)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon as it cooks. Drain any excess fat if necessary.

Step 2

Add the diced onion, red bell pepper, and minced garlic to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until softened and aromatic.

Step 3

Stir in the chili powder, ground cumin, smoked paprika, oregano, and black pepper. Cook the spices with the beef and vegetables for 1 minute to bloom the flavors.

Step 4

Add the crushed tomatoes, tomato paste, and low sodium beef broth to the pot. Stir well to combine.

Step 5

Stir in the kidney beans and pinto beans. Bring the chili to a gentle simmer over medium heat.

Step 6

Reduce the heat to low, cover the pot with a lid, and let the chili cook for 30-40 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning as needed, avoiding the addition of salt.

Step 7

Serve the chili hot with optional garnishes like chopped cilantro and unsalted tortilla chips. Enjoy with a side of cornbread or a simple green salad for a complete meal.

Nutrition Facts

Serving size	(2599.1g)

Amount per serving	% Daily Value*
Calories	2098.4

Total Fat 54.5g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat g
Cholesterol 281.0mg	0%
Sodium 681.9mg	0%
Total Carbohydrate 252.4g	0%
Dietary Fiber 72.6g	0%
Total Sugars 33.5g
Protein 156.4g	0%

Vitamin D 0IU	0%
Calcium 638.7mg	0%
Iron 37.8mg	0%
Potassium 6270.9mg	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: 23.1%

Protein: 29.4%

Carbs: 47.5%