friday low sodium chili recipes

If you love chili but need to watch your sodium intake, you’re in the right place.

Traditional chili recipes can be loaded with salt, making it difficult for those with dietary restrictions or health concerns to enjoy.

Luckily, there’s a healthier alternative!

This 35+Friday Low Sodium Chili Recipe provides all the hearty, flavorful goodness of classic chili, but with much less sodium.

By using fresh ingredients and smart substitutions, you can indulge in a comforting bowl of chili that’s good for both your taste buds and your health.

Whether you’re looking for a satisfying dinner or meal prep option, this low sodium chili is a delicious, nutritious choice!

35+ Healthy Friday Low Sodium Chili Recipe for a Better You

Creating a low sodium version of chili doesn’t mean sacrificing taste or satisfaction.

With the KE35+Friday Low Sodium Chili Recipe, you can enjoy a hearty, savory meal that’s both good for you and bursting with flavor.

By choosing fresh ingredients, lean meats, and reducing processed sodium-laden components, this chili becomes the perfect dish for anyone looking to cut back on salt.

So, next time you’re craving a cozy bowl of chili, try this healthier alternative and see just how tasty low-sodium eating can be!

Classic Low-Sodium Keto Chili

This classic low-sodium keto chili recipe combines tender ground beef, fresh vegetables, and a rich blend of spices, making it a hearty, comforting dish without the excess salt. Perfect for those on a low-sodium, low-carb, or keto diet, it’s ideal for lunch or dinner and can be prepared in under 30 minutes.

Ingredients:

• 1 lb ground beef (90% lean)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (6 oz) tomato paste (no salt added)
• 1 cup water or low-sodium beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp black pepper
• 1-2 tsp erythritol (optional, for sweetness)
• ½ cup bell pepper, chopped
• 1 small zucchini, chopped

Instructions:

1. In a large pot, brown the ground beef over medium heat. Drain any excess fat.
2. Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until fragrant.
3. Stir in the diced tomatoes, tomato paste, and water (or beef broth). Mix well.
4. Add the chili powder, cumin, smoked paprika, coriander, black pepper, and erythritol. Stir until evenly combined.
5. Add the chopped bell pepper and zucchini. Stir, then bring the mixture to a simmer.
6. Reduce heat and cook uncovered for 20-25 minutes, stirring occasionally.
7. Taste and adjust seasoning, adding more chili powder or erythritol as desired.
8. Serve hot with optional toppings like avocado or shredded cheese.

This low-sodium keto chili is not only packed with flavor but is also customizable based on your spice preference. The combination of savory beef, fresh vegetables, and spices offers a satisfying meal that aligns perfectly with a low-carb lifestyle. It’s a simple, healthy dish that doesn’t compromise on taste, making it a great choice for anyone looking to enjoy a delicious chili without the added sodium.

Spicy Turkey and Bean Low-Sodium Keto Chili

This spicy turkey and bean chili recipe is a low-sodium, high-protein meal packed with lean turkey, hearty beans, and a spicy kick. With fresh ingredients and no added salt, this chili is not only keto-friendly but also a great option for a filling lunch or dinner.

Ingredients:

• 1 lb ground turkey (lean)
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium chicken broth
• 1 can (8 oz) tomato sauce (no salt added)
• 1 can (15 oz) black beans, drained and rinsed (or use kidney beans for variation)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeño peppers, chopped (adjust to spice preference)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp ground paprika
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. In a large pot, brown the ground turkey over medium heat, breaking it up into smaller pieces.
2. Add the chopped onion and garlic, cooking for another 2-3 minutes until the onion is soft.
3. Stir in the diced tomatoes, tomato sauce, and chicken broth, followed by the black beans and jalapeño peppers.
4. Add the chili powder, cumin, onion powder, paprika, and black pepper. Mix well.
5. Bring the chili to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally.
6. Add the apple cider vinegar and stir. Taste and adjust seasoning as needed.
7. Serve hot with optional toppings like cilantro, sour cream, or shredded cheese.

This spicy turkey and bean low-sodium keto chili is a flavorful and satisfying meal for those looking for a low-carb option with a bit of heat. The turkey provides a lean source of protein, while the black beans add fiber and texture without adding unnecessary sodium. The mix of spices creates a bold and warming dish that’s perfect for colder months or any time you want a hearty, low-sodium meal.

Vegan Low-Sodium Keto Chili

This vegan low-sodium keto chili is a delicious plant-based take on traditional chili. Packed with protein-rich ingredients like cauliflower, mushrooms, and beans, it’s a filling, nutrient-dense option that suits those following a vegan, keto, or low-sodium diet. It’s perfect for a hearty lunch without the carbs or extra salt.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small cauliflower head, chopped into florets
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (15 oz) kidney beans, drained and rinsed (optional for a higher carb option)
• 1 cup water or vegetable broth (low-sodium)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ½ tsp black pepper
• 1 tbsp fresh lime juice
• 1 tbsp chopped cilantro (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the cauliflower florets and sliced mushrooms, cooking for an additional 5-7 minutes until the vegetables are tender.
3. Stir in the diced tomatoes, kidney beans, and vegetable broth. Mix well.
4. Add the chili powder, cumin, smoked paprika, turmeric, and black pepper. Stir to combine.
5. Bring to a simmer, then reduce heat and let cook for 20-25 minutes, until the cauliflower is tender and the flavors have melded together.
6. Stir in the lime juice and taste for seasoning, adjusting as needed.
7. Serve hot with cilantro on top for added freshness.

This vegan low-sodium keto chili offers a satisfying, plant-based twist on the classic dish. With cauliflower as a great low-carb substitute for more traditional chili ingredients, it’s perfect for anyone looking to cut carbs without sacrificing flavor. The use of spices like cumin, paprika, and turmeric adds complexity and warmth to the dish, while the lime juice and cilantro give it a refreshing burst. It’s an excellent, filling option for lunch that’s light on sodium but big on taste.

Slow Cooker Low-Sodium Beef and Veggie Chili

This slow cooker low-sodium beef and veggie chili is a convenient, hands-off option for a hearty, nutritious meal. The combination of lean beef, fresh vegetables, and an assortment of spices comes together to create a flavorful chili without any added salt. Perfect for busy days when you need a quick, low-carb, and keto-friendly lunch or dinner, this recipe is both easy to prepare and incredibly satisfying.

Ingredients:

• 1 lb lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (6 oz) tomato paste (no salt added)
• 1 cup low-sodium beef broth
• 1 cup chopped bell pepper (red or green)
• 1 cup chopped zucchini
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp onion powder
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. In a skillet, brown the ground beef over medium heat, breaking it up into crumbles. Drain any excess fat.
2. Transfer the browned beef to a slow cooker, then add the chopped onion, garlic, diced tomatoes, tomato paste, beef broth, bell pepper, and zucchini.
3. Stir in the chili powder, cumin, smoked paprika, onion powder, and black pepper. Mix until evenly combined.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
5. After cooking, add the apple cider vinegar and stir to combine.
6. Serve hot with optional low-sodium toppings like shredded cheese or avocado.

This slow cooker low-sodium beef and veggie chili is an excellent choice for busy individuals looking for a low-effort yet flavorful meal. The slow cooking process allows the flavors to develop beautifully, creating a rich and comforting dish. The use of lean beef, fresh vegetables, and spices ensures that this chili remains low in sodium but full of delicious, hearty flavors. It’s the perfect meal for meal prep or serving a crowd with minimal effort.

Chicken and Spinach Low-Sodium Keto Chili

This chicken and spinach low-sodium keto chili is a light yet filling meal that combines lean chicken, fresh spinach, and a mix of spices to create a nutritious, flavorful chili. With a lower carb count and no added salt, it’s perfect for a keto lunch or dinner that leaves you feeling satisfied without overloading on sodium.

Ingredients:

• 1 lb boneless, skinless chicken breasts, shredded
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (4 oz) green chilies (no salt added)
• 1 cup chicken broth (low-sodium)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• ½ tsp black pepper
• 1 tsp fresh lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the shredded chicken to the pot and stir to combine with the onions and garlic.
3. Pour in the diced tomatoes, green chilies, chicken broth, and chopped spinach. Stir well.
4. Add the chili powder, cumin, oregano, and black pepper. Stir to combine.
5. Bring to a simmer, reduce heat, and cook for 20-25 minutes, stirring occasionally, until the spinach is wilted and the flavors meld together.
6. Stir in the fresh lime juice just before serving.
7. Serve hot with optional toppings such as avocado, sour cream, or shredded cheese.

This chicken and spinach low-sodium keto chili is a simple yet flavorful dish that’s light on carbs but big on taste. The tender chicken and nutrient-packed spinach provide a satisfying base, while the spices bring the perfect balance of heat and flavor. It’s a great option for anyone on a keto or low-sodium diet looking for a fresh, easy-to-make chili that’s both comforting and healthy.

Pork and Cabbage Low-Sodium Keto Chili

This low-sodium pork and cabbage keto chili is a unique, hearty dish that combines tender pork with the mild sweetness of cabbage. It’s a great option for anyone who wants to try a different twist on the traditional chili, with a focus on low-sodium and keto-friendly ingredients. This dish is both filling and flavorful, perfect for lunch or dinner.

Ingredients:

• 1 lb ground pork (lean)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped cabbage (green or purple)
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground black pepper
• 1 tsp apple cider vinegar

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground pork, cooking until browned and crumbled.
2. Add the chopped onion and garlic, cooking for an additional 3 minutes until softened.
3. Stir in the chopped cabbage, diced tomatoes, and chicken broth.
4. Add the chili powder, cumin, paprika, and black pepper. Stir until evenly mixed.
5. Bring the chili to a simmer, then reduce heat and cook for 25-30 minutes, stirring occasionally, until the cabbage is tender.
6. Add the apple cider vinegar and stir to combine.
7. Serve hot with optional toppings like avocado or a dollop of sour cream.

This pork and cabbage low-sodium keto chili offers a hearty, filling dish with a unique flavor profile. The cabbage adds a mild sweetness and texture that pairs beautifully with the savory pork and spices. It’s an excellent choice for anyone looking to break from traditional chili recipes while still enjoying a delicious and satisfying meal. Low in sodium, high in flavor, and perfect for those on a keto or low-sodium diet.

Ground Chicken and Avocado Low-Sodium Keto Chili

This ground chicken and avocado low-sodium keto chili is a light yet flavorful twist on traditional chili. Packed with lean protein from ground chicken and a creamy texture from avocado, it’s a great low-carb, low-sodium option that’s easy to prepare and incredibly Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (4 oz) diced green chilies (no salt added)
• 1 cup chicken broth (low-sodium)
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp paprika
• ½ tsp black pepper
• 1 ripe avocado, diced
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground chicken and cook until browned, breaking it up into crumbles as it cooks.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the diced tomatoes, green chilies, and chicken broth. Mix well.
4. Add the chili powder, cumin, paprika, and black pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce heat and cook for 20-25 minutes, allowing the flavors to blend together.
6. Just before serving, stir in the diced avocado for a creamy texture and top with chopped cilantro.
7. Serve hot with optional toppings such as a dollop of sour cream or shredded cheese.

This ground chicken and avocado low-sodium keto chili provides a light but satisfying meal, perfect for those who want a refreshing chili option without compromising on flavor. The ground chicken offers a lean protein base, while the creamy avocado adds a richness that perfectly complements the spices. This chili is not only low in sodium but also keto-friendly, making it a great choice for anyone looking to maintain a healthy diet while enjoying a flavorful dish.

Beef and Butternut Squash Low-Sodium Keto Chili

This beef and butternut squash low-sodium keto chili combines the rich flavors of ground beef with the subtle sweetness of butternut squash, creating a hearty yet balanced meal. It’s a perfect low-sodium, low-carb option that’s filling and packed with nutrients. Ideal for those who want a different spin on traditional chili, this recipe is both comforting and healthy.

Ingredients:

• 1 lb ground beef (90% lean)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups butternut squash, peeled and diced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp black pepper

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Stir in the diced butternut squash, diced tomatoes, and beef broth. Mix well.
4. Add the chili powder, cumin, smoked paprika, cinnamon, and black pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce heat and cook for 30-35 minutes, or until the butternut squash is tender and the flavors have melded together.
6. Taste and adjust the seasoning as needed.
7. Serve hot with optional toppings such as chopped cilantro or shredded cheese.

This beef and butternut squash low-sodium keto chili is a perfect combination of savory and sweet, with the richness of the beef paired beautifully with the natural sweetness of the butternut squash. The added spices create a warm and comforting dish, while keeping the sodium content low. It’s an excellent option for anyone looking for a unique yet delicious keto-friendly chili that’s both nutritious and filling.

Mushroom and Kale Low-Sodium Keto Chili

This mushroom and kale low-sodium keto chili is a plant-based, nutrient-packed chili that combines the earthy flavor of mushrooms with the richness of kale. It’s low in sodium, low-carb, and perfect for anyone following a vegan or keto lifestyle. This chili is hearty, flavorful, and easy to prepare, making it an excellent lunch or dinner option.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 cups fresh kale, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (4 oz) diced green chilies (no salt added)
• 1 cup vegetable broth (low-sodium)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 5-7 minutes until the mushrooms release their moisture and begin to brown.
3. Stir in the chopped kale, diced tomatoes, green chilies, and vegetable broth. Mix well.
4. Add the chili powder, cumin, smoked paprika, turmeric, and black pepper. Stir until combined.
5. Bring the chili to a simmer, then reduce heat and cook for 20-25 minutes, until the kale is tender and the flavors are well-blended.
6. Stir in the apple cider vinegar just before serving.
7. Serve hot with optional toppings such as avocado or a drizzle of olive oil.

This mushroom and kale low-sodium keto chili is a wholesome and satisfying meal, perfect for plant-based eaters or anyone on a keto diet. The mushrooms add a meaty texture, while the kale provides a nutrient boost with a slight bitterness that balances the spices. It’s a low-sodium, high-flavor option that’s perfect for anyone looking for a delicious and healthy chili that’s light yet filling.

Shrimp and Cauliflower Rice Low-Sodium Keto Chili

This shrimp and cauliflower rice low-sodium keto chili is a light, refreshing twist on the traditional chili. The shrimp adds a delicate, protein-packed flavor, while cauliflower rice serves as a low-carb, grain-free base. With a perfect balance of savory spices and fresh ingredients, this chili is a quick, low-sodium, keto-friendly option for lunch or dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup cauliflower rice (fresh or frozen)
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp fresh lime juice
• 1 tbsp chopped cilantro (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in the diced tomatoes and chicken broth. Bring to a simmer.
3. Add the cauliflower rice, chili powder, cumin, smoked paprika, and black pepper. Mix well, and cook for 5-7 minutes until the cauliflower rice is tender.
4. Add the shrimp to the pot and cook for 4-5 minutes, or until the shrimp turn pink and are cooked through.
5. Stir in the fresh lime juice and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro, if desired.

This shrimp and cauliflower rice low-sodium keto chili is a light yet satisfying meal, perfect for those who prefer seafood or want a quick, healthy option. The shrimp brings a delicate, savory flavor, while the cauliflower rice adds bulk and texture without the carbs. It’s a low-sodium and keto-friendly dish that’s easy to prepare and packed with flavors, making it ideal for a nutritious lunch or dinner.

Turkey and Sweet Pepper Low-Sodium Keto Chili

This turkey and sweet pepper low-sodium keto chili combines the lean protein of turkey with the sweetness of bell peppers. It’s a flavorful, low-carb, and low-sodium chili that’s perfect for a hearty lunch or dinner. The combination of fresh vegetables and spices provides a satisfying meal that aligns with keto and low-sodium dietary needs.

Ingredients:

• 1 lb ground turkey (lean)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, chopped (any color)
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tsp fresh lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey, cooking until browned and crumbled.
2. Add the chopped onion, garlic, and bell peppers. Cook for 3-4 minutes until the vegetables soften.
3. Stir in the diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, and black pepper. Mix well.
4. Bring to a simmer, then reduce the heat and cook for 20-25 minutes, allowing the flavors to meld together.
5. Stir in the fresh lime juice just before serving.
6. Serve hot with optional toppings like avocado or shredded cheese.

This turkey and sweet pepper low-sodium keto chili is a flavorful, low-carb option that’s both hearty and nutritious. The lean turkey provides a great source of protein, while the bell peppers bring a touch of sweetness to balance the spices. It’s a satisfying dish that’s easy to make, low in sodium, and perfect for a keto or low-sodium diet.

Spaghetti Squash and Sausage Low-Sodium Keto Chili

This spaghetti squash and sausage low-sodium keto chili is a creative take on the classic dish. The spaghetti squash provides a low-carb substitute for pasta, while the sausage adds a savory, hearty flavor. Perfect for a filling and healthy meal, this chili is a great option for anyone on a keto or low-sodium diet who wants something unique and satisfying.

Ingredients:

• 1 lb mild or spicy sausage (use lean turkey sausage for a lighter option)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium spaghetti squash, cooked and shredded
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up into crumbles.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the cooked spaghetti squash, diced tomatoes, and chicken broth. Mix well.
4. Add the chili powder, cumin, smoked paprika, and black pepper. Stir to combine.
5. Bring to a simmer, then reduce heat and cook for 20-25 minutes, allowing the flavors to blend together.
6. Stir in the apple cider vinegar just before serving.
7. Serve hot with optional toppings like shredded cheese or a dollop of sour cream.

This spaghetti squash and sausage low-sodium keto chili is a delicious and satisfying dish that’s both filling and nutritious. The spaghetti squash takes the place of pasta, keeping it low in carbs, while the sausage provides a savory depth of flavor. This chili is a perfect option for anyone looking to stay within their keto or low-sodium goals while enjoying a comforting, flavorful meal.

Zucchini and Ground Turkey Low-Sodium Keto Chili

This zucchini and ground turkey low-sodium keto chili is a light yet hearty dish that combines the lean protein of turkey with the fresh flavors of zucchini and tomatoes. The zucchini adds a mild sweetness and texture, while the ground turkey provides a satisfying base. This recipe is perfect for anyone on a keto or low-sodium diet looking for a comforting meal that’s easy to prepare and full of flavor.

Ingredients:

• 1 lb ground turkey (lean)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp fresh lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chopped zucchini, diced tomatoes, and chicken broth. Mix well.
4. Add the chili powder, cumin, smoked paprika, and black pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce heat and cook for 20-25 minutes, allowing the zucchini to soften and the flavors to meld together.
6. Stir in the fresh lime juice just before serving.
7. Serve hot with optional toppings like shredded cheese or fresh cilantro.

This zucchini and ground turkey low-sodium keto chili is a great way to enjoy a hearty chili without excess carbs or sodium. The zucchini provides a fresh, tender texture, and the lean turkey makes this chili both light and filling. It’s an easy-to-make, flavorful meal that fits perfectly into a keto or low-sodium lifestyle.

Eggplant and Beef Low-Sodium Keto Chili

This eggplant and beef low-sodium keto chili is a hearty, low-carb alternative to the traditional chili. The eggplant adds a soft, savory element that pairs wonderfully with the richness of the ground beef. It’s packed with vegetables, full of flavor, and perfect for anyone following a keto or low-sodium diet. This dish is also a great way to introduce more vegetables into your meals while keeping it satisfying and nutritious.

Ingredients:

• 1 lb ground beef (90% lean)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large eggplant, diced
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 cup low-sodium beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tsp fresh basil, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the diced eggplant, diced tomatoes, and beef broth. Mix well.
4. Add the chili powder, cumin, smoked paprika, and black pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce heat and cook for 25-30 minutes, or until the eggplant is tender and the flavors have melded together.
6. Stir in the fresh basil just before serving.
7. Serve hot with optional toppings such as a dollop of sour cream or shredded cheese.

This eggplant and beef low-sodium keto chili is a delicious and unique twist on the classic chili. The eggplant adds a velvety texture that soaks up the flavors of the broth and spices, while the ground beef provides a hearty base. This chili is a wonderful option for anyone looking for a satisfying, low-carb, low-sodium meal that’s packed with vegetables and full of flavor.

Chicken, Kale, and White Bean Low-Sodium Keto Chili

This chicken, kale, and white bean low-sodium keto chili is a nutritious and filling meal that combines the lean protein of chicken with the fiber and vitamins of kale and white beans. It’s a comforting dish that’s perfect for cooler weather or when you’re looking for a hearty, low-sodium meal. The combination of white beans and chicken provides a balance of protein and fiber, making it an ideal meal for those on a keto or low-sodium diet.

Ingredients:

• 1 lb boneless, skinless chicken breasts, shredded
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh kale, chopped
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 can (15 oz) white beans (low-sodium or drained and rinsed)
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the shredded chicken and cook for 2-3 minutes until heated through.
2. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the chopped kale, diced tomatoes, white beans, and chicken broth. Mix well.
4. Add the chili powder, cumin, smoked paprika, and black pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce heat and cook for 20-25 minutes, until the kale is tender and the flavors meld together.
6. Stir in the fresh lemon juice just before serving.
7. Serve hot with optional toppings such as avocado or a sprinkle of cheese.

This chicken, kale, and white bean low-sodium keto chili is a well-balanced and nourishing dish. The combination of chicken, kale, and white beans provides a satisfying mix of protein and fiber while remaining low in carbs and sodium. It’s the perfect choice for anyone looking for a hearty, filling meal that’s both healthy and keto-friendly.

Note: More recipes are coming soon!