35+ Irresistible Holiday Low-Sodium Chili Recipes to Cozy Night

The holiday season is a time for celebration, delicious food, and spending quality moments with loved ones.

However, traditional holiday meals can often be high in sodium, which can contribute to various health concerns like high blood pressure and heart disease.

If you’re looking to enjoy hearty, flavorful chili while keeping your sodium intake in check, we’ve got you covered!

In this blog, we’ve rounded up over 35 mouthwatering low-sodium chili recipes that you can serve at your next holiday gathering or cozy winter night at home.

Whether you prefer vegetarian, turkey, beef, or chicken chili, there’s a recipe here for everyone.

Let’s dive into these healthy yet indulgent chili options that prove you can still enjoy the taste of the season without the extra salt!

35+ Irresistible Holiday Low-Sodium Chili Recipes to Cozy Night

With these 35+ low-sodium chili recipes, you can indulge in a warm, comforting bowl of chili during the holidays without compromising your health goals. .

From vegetarian options to meaty creations, these recipes are full of flavor and nutrients, offering a healthier alternative to traditional chili dishes.

So, whether you’re hosting a festive gathering or simply enjoying a quiet night in, these hearty recipes will be a hit with your guests and your taste buds.

Don’t let sodium hold you back from enjoying your favorite holiday flavors—try these recipes today and enjoy a healthier, tastier holiday season!

Holiday Spicy Turkey Chili

This holiday-inspired spicy turkey chili is a perfect low-sodium, low-carb dish for the season. Packed with lean turkey, colorful vegetables, and warming spices, this chili offers a satisfying meal without the usual high sodium content. It’s a great option for anyone following a keto diet or watching their salt intake during the festive season.

Ingredients:

• 1 lb ground turkey (lean)
• 1 medium onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 can (4 oz) green chilies, mild or hot, no salt added
• 1 cup zucchini, diced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground turkey and cook, breaking it up with a spoon until browned.
2. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
3. Stir in the chili powder, cumin, paprika, cayenne pepper, and black pepper, allowing the spices to toast for 1-2 minutes.
4. Add the diced tomatoes, green chilies, zucchini, and chicken broth. Stir well to combine.
5. Bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally. Let the flavors meld together.
6. Once the chili has thickened and the vegetables are tender, serve in bowls and garnish with fresh cilantro.

This spicy turkey chili is a comforting and healthy choice for the holiday season, offering the warmth and flavors everyone loves. It’s perfect for those looking to enjoy a keto-friendly, low-sodium meal without compromising on taste. The turkey adds lean protein, while the vegetables and spices bring depth and richness. Whether serving it for lunch or dinner, this chili is sure to become a holiday favorite.

Holiday Beef and Veggie Chili

A hearty and nutritious beef and veggie chili made with lean ground beef and a variety of fresh vegetables, this low-sodium, low-carb recipe is a great choice for a festive lunch or dinner. It’s packed with flavor, fiber, and protein, making it an ideal keto meal that is both filling and satisfying without the excess salt.

Ingredients:

• 1 lb lean ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 1 bell pepper, chopped
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 cup cauliflower florets, chopped
• 1 cup diced celery
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1/2 cup water or low-sodium beef broth
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces.
2. Add the onion, garlic, carrot, and bell pepper, sautéing until softened, about 5 minutes.
3. Stir in the chili powder, garlic powder, coriander, and black pepper, letting the spices toast for 1-2 minutes.
4. Add the diced tomatoes, green chilies, cauliflower, and celery, then pour in the water or broth. Stir everything together.
5. Bring the mixture to a simmer, cover, and cook for 25-30 minutes, allowing the vegetables to soften and the flavors to meld.
6. Once done, serve hot with a garnish of fresh parsley.

This beef and veggie chili is a nutritious and delicious way to enjoy a keto-friendly holiday meal. With a variety of vegetables providing fiber and texture, and lean beef offering protein, this chili is satisfying without being heavy. It’s a wonderful choice for a low-sodium diet, as it relies on fresh ingredients and flavorful spices rather than salt to achieve depth of taste. It’s a great recipe to serve at a holiday gathering or as a comforting lunch on a chilly day.

Cozy Chicken and Avocado Chili

This cozy chicken and avocado chili is a unique, low-sodium, low-carb take on traditional chili. The tender chicken, creamy avocado, and fresh lime juice give this chili a refreshing twist, while still offering all the warmth and spice you crave. It’s perfect for a quick and easy keto lunch or dinner during the holiday season.

Ingredients:

• 1 lb boneless, skinless chicken breast, cubed
• 1 medium onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 cup cauliflower rice
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• 1 avocado, cubed
• Fresh lime wedges
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken breast and cook until browned and cooked through, about 6-8 minutes.
2. Add the chopped onion, bell pepper, and garlic to the pot. Sauté for 5 minutes until softened.
3. Stir in the cumin, chili powder, turmeric, cayenne, and black pepper. Let the spices toast for a minute.
4. Add the diced tomatoes, green chilies, cauliflower rice, and chicken broth. Stir to combine.
5. Bring the chili to a simmer and cook for 15-20 minutes, until the cauliflower rice is tender and the flavors are well blended.
6. Once ready to serve, top each bowl with fresh avocado cubes, a squeeze of lime, and a sprinkle of fresh cilantro.

This chicken and avocado chili is a refreshing yet hearty option for a low-sodium, keto-friendly holiday meal. The creamy avocado and bright lime juice add a unique twist, making it a flavorful choice that feels light but satisfying. This chili is perfect for those looking for a warm, comforting dish that won’t break their low-sodium or low-carb goals. It’s a great way to incorporate more fresh ingredients and enjoy a festive meal without the added salt.

Hearty Pork and Pumpkin Chili

This hearty pork and pumpkin chili is a perfect low-sodium, low-carb dish to enjoy during the holiday season. With tender pork, the natural sweetness of pumpkin, and a variety of spices, it’s a nutritious and filling chili that fits into your keto lifestyle. This recipe uses fresh ingredients, so you won’t miss the salt, and the pumpkin adds a lovely texture and flavor.

Ingredients:

• 1 lb ground pork
• 1 medium onion, chopped
• 1 small can (15 oz) pumpkin puree (no added salt)
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp cayenne pepper (optional)
• 2 cups low-sodium chicken broth
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon.
2. Add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes until the vegetables soften.
3. Stir in the chili powder, cinnamon, ginger, nutmeg, and cayenne pepper (if using). Allow the spices to toast for a minute.
4. Add the pumpkin puree, diced tomatoes, and chicken broth. Stir everything to combine and bring to a simmer.
5. Cover and cook for 20-25 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
6. Serve in bowls and garnish with fresh parsley.

this pork and pumpkin chili is an excellent choice for a low-sodium, low-carb holiday meal. The sweetness of the pumpkin balances out the warmth of the spices, creating a perfect fall or winter dish. It’s filling, nutritious, and a wonderful way to enjoy a keto-friendly chili. The pork provides lean protein, while the pumpkin adds fiber and vitamins, making this dish both comforting and nourishing.

Zesty Shrimp and Spinach Chili

A twist on traditional chili, this shrimp and spinach chili is a low-sodium, low-carb dish that’s light yet flavorful. With succulent shrimp, fresh spinach, and a blend of zesty spices, this chili is perfect for a quick holiday lunch or dinner. It’s low in carbs and packed with protein, making it a great keto-friendly option for the season.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) green chilies, no salt added
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes (optional for heat)
• 2 cups low-sodium vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat 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 chili powder, paprika, cumin, and red pepper flakes (if using), allowing the spices to cook for 1 minute.
3. Add the diced tomatoes, green chilies, and vegetable broth. Bring to a simmer.
4. Add the shrimp and cook for 5-7 minutes, or until they are pink and cooked through.
5. Stir in the chopped spinach and cook for another 2-3 minutes, just until wilted.
6. Serve the chili hot, garnished with fresh cilantro.

This shrimp and spinach chili is a light and refreshing alternative to heavier holiday meals. The shrimp provides lean protein, while the spinach adds essential nutrients like iron and fiber. The blend of spices gives the chili a zesty, vibrant flavor, while keeping it low in sodium and carbs. This dish is perfect for anyone looking for a flavorful, keto-friendly meal that’s quick and easy to prepare.

Sautéed Veggie and Chicken Sausage Chili

This veggie-packed chili with chicken sausage is a low-sodium, low-carb option that’s bursting with flavor and texture. The savory chicken sausage pairs beautifully with a variety of vegetables, while the rich tomato base gives it depth and warmth. It’s a great holiday meal to serve to guests or enjoy on a cozy day, especially for those following a keto diet.

Ingredients:

• 1 lb chicken sausage (make sure it’s low-sodium or homemade)
• 1 medium onion, chopped
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 2 cups low-sodium chicken broth
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Slice the chicken sausage into rounds and add them to the pot. Cook for about 5 minutes, until browned.
2. Add the chopped onion, bell pepper, zucchini, and garlic. Sauté for 5-7 minutes until the vegetables are tender.
3. Stir in the chili powder, smoked paprika, cumin, and black pepper, allowing the spices to toast for 1 minute.
4. Add the diced tomatoes and chicken broth. Stir to combine and bring to a simmer.
5. Cover and cook for 20-25 minutes, until the vegetables are tender and the flavors have melded together.
6. Serve the chili hot, garnished with fresh basil.

This sautéed veggie and chicken sausage chili is a flavorful, low-sodium, low-carb dish that’s perfect for the holiday season. The chicken sausage provides a savory, protein-packed base, while the variety of vegetables adds freshness and texture. The spices add depth without the need for excessive salt. Whether enjoyed alone or as a side dish, this chili is sure to be a crowd-pleaser, making it a great option for keto-friendly holiday meals.

Sweet and Savory Butternut Squash and Ground Beef Chili

This sweet and savory butternut squash and ground beef chili is a comforting low-sodium, low-carb dish perfect for the holiday season. The earthy sweetness of the butternut squash pairs beautifully with the savory ground beef and a blend of aromatic spices, making this a hearty and satisfying chili. It’s keto-friendly, filled with nutrient-rich vegetables, and has a balanced flavor that everyone will enjoy.

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 2 cups low-sodium beef broth
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
3. Stir in the chili powder, cumin, cinnamon, paprika, and black pepper. Allow the spices to toast for a minute.
4. Add the diced tomatoes, green chilies, butternut squash, and beef broth. Stir to combine and bring to a simmer.
5. Cover and cook for 25-30 minutes, until the butternut squash is tender and the chili has thickened.
6. Serve the chili hot, garnished with fresh cilantro.

This sweet and savory butternut squash and ground beef chili is an excellent choice for a low-sodium, low-carb meal. The natural sweetness of the butternut squash creates a delicious contrast with the savory beef and spices, resulting in a rich, satisfying flavor. It’s the perfect meal for a keto-friendly holiday lunch or dinner, offering both warmth and nutrition. The added vegetables contribute essential vitamins and fiber, while the lean beef provides protein, making this chili both filling and healthy.

Spicy Bison and Kale Chili

This spicy bison and kale chili is a bold and nutritious low-sodium, low-carb dish that delivers robust flavors and healthy ingredients. The lean bison meat provides a rich source of protein, while the kale adds a hearty texture and an array of vitamins. With the perfect balance of spices, this chili will warm you up and satisfy your hunger without the added sodium, making it a great choice for a keto diet.

Ingredients:

• 1 lb ground bison
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 2 cups low-sodium beef broth
• Fresh lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground bison and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the chili powder, smoked paprika, cumin, and cayenne pepper (if using). Let the spices cook for 1 minute to release their flavors.
4. Add the diced tomatoes, green chilies, kale, and beef broth. Stir well to combine.
5. Bring the chili to a simmer, cover, and cook for 25-30 minutes, until the kale is tender and the chili has thickened.
6. Serve the chili hot, with a squeeze of fresh lime juice.

This spicy bison and kale chili is the perfect balance of bold flavors and nutritious ingredients, making it an excellent low-sodium, low-carb option. The bison adds a rich, savory taste, while the kale provides a healthy boost of vitamins and minerals. The blend of spices gives the chili a spicy kick, while the low-sodium broth keeps it light. This dish is great for anyone following a keto diet or anyone looking to enjoy a filling, flavorful meal without excess sodium.

green Chicken Chili with Cilantro-Lime

this green chicken chili with cilantro-lime is a bright and flavorful low-sodium, low-carb dish perfect for the holiday season. It combines tender chicken with a zesty green chili base, and the fresh cilantro-lime garnish adds a refreshing touch. With a balance of heat, tang, and savory flavors, this chili is a wonderful choice for a keto-friendly lunch or dinner.

Ingredients:

• 1 lb boneless, skinless chicken breast, shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chilies, no salt added
• 1 cup tomatillos, husked and chopped
• 1 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• Juice of 1 lime
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in the ground cumin, chili powder, and black pepper. Let the spices cook for a minute.
3. Add the green chilies, chopped tomatillos, shredded chicken, and chicken broth. Stir to combine.
4. Bring the chili to a simmer and cook for 20-25 minutes, until the flavors meld and the tomatillos break down slightly.
5. Stir in the chopped cilantro and lime juice. Cook for another 2 minutes to blend the flavors.
6. Serve the chili hot, garnished with extra cilantro and lime wedges.

This green chicken chili with cilantro-lime is a refreshing and flavorful low-sodium, low-carb dish that’s perfect for a light yet satisfying holiday meal. The tomatillos provide a tangy base, while the cilantro and lime add brightness and freshness. It’s a great keto-friendly option, offering lean protein from the chicken and an abundance of vitamins from the fresh ingredients. This chili will be a hit for anyone looking for a zesty, low-sodium alternative to traditional chili.

Smoky Chicken and Bell Pepper Chili

This smoky chicken and bell pepper chili is a low-sodium, low-carb dish that’s bursting with rich flavors and comforting warmth. The smoked paprika gives the chili a depth of flavor, while the bell peppers add a slight sweetness and crunch. Lean chicken breast provides protein, and the fresh vegetables ensure the chili is both nutritious and satisfying. It’s an excellent keto-friendly option for a hearty holiday meal.

Ingredients:

• 1 lb boneless, skinless chicken breast, cubed
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the cubed chicken breast and cook until browned on all sides.
2. Add the chopped onion, garlic, and bell peppers to the pot. Sauté for 5-7 minutes until the vegetables soften.
3. Stir in the smoked paprika, chili powder, cumin, and black pepper. Allow the spices to cook for 1 minute.
4. Add the diced tomatoes, green chilies, and chicken broth. Stir well to combine and bring to a simmer.
5. Cover and cook for 20-25 minutes, until the chicken is fully cooked and the vegetables are tender.
6. Serve the chili hot, garnished with fresh cilantro.

This smoky chicken and bell pepper chili offers a wonderful mix of smoky, savory flavors and a satisfying, hearty texture. The bell peppers add freshness and sweetness, while the smoked paprika delivers a deep, warm flavor without needing extra salt. This dish is perfect for those following a keto diet, as it’s low in carbs and high in lean protein. It’s a delightful and healthy meal for the holiday season that will keep you feeling satisfied and nourished.

Spicy Eggplant and Lamb Chili

This spicy eggplant and lamb chili is a rich, low-sodium, low-carb dish that brings together the bold flavors of lamb and the unique texture of eggplant. The lamb provides a savory depth, while the eggplant soaks up the spices, creating a flavorful and satisfying chili. With just the right amount of heat, this dish is perfect for a keto lunch or dinner during the holiday season.

Ingredients:

• 1 lb ground lamb
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium eggplant, diced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 cups low-sodium beef broth
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground lamb and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
3. Stir in the chili powder, cumin, turmeric, and cayenne pepper (if using). Allow the spices to cook for 1 minute.
4. Add the diced eggplant, diced tomatoes, green chilies, and beef broth. Stir to combine and bring to a simmer.
5. Cover and cook for 25-30 minutes, until the eggplant is tender and the chili has thickened.
6. Serve the chili hot, garnished with fresh mint.

This spicy eggplant and lamb chili is a flavorful, low-sodium, low-carb meal that’s perfect for those following a keto diet. The lamb provides a rich, savory base, while the eggplant adds a unique texture that absorbs the spices and flavors. The heat from the cayenne pepper can be adjusted to your preference, making this chili both versatile and satisfying. It’s a perfect holiday meal for those looking for something different, with bold flavors and a healthy profile.

Cauliflower and Sausage Chili

This cauliflower and sausage chili is a low-sodium, low-carb dish that’s both hearty and flavorful. The cauliflower gives the chili a nice base, soaking up the savory sausage and spice, while the sausage adds a satisfying richness. It’s a perfect option for those on a keto diet, offering a delicious, filling meal without excess carbs or sodium.

Ingredients:

• 1 lb chicken or turkey sausage, removed from casing
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 2 cups low-sodium chicken broth
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into crumbles as it cooks.
2. Add the chopped onion and garlic to the pot, and sauté for about 5 minutes until softened.
3. Stir in the chili powder, paprika, cumin, and black pepper. Let the spices cook for 1 minute.
4. Add the cauliflower florets, diced tomatoes, green chilies, and chicken broth. Stir everything together and bring to a simmer.
5. Cover and cook for 20-25 minutes, until the cauliflower is tender and the flavors have melded together.
6. Serve the chili hot, garnished with fresh parsley.

This cauliflower and sausage chili is an excellent low-sodium, low-carb dish that provides a satisfying and filling meal. The cauliflower serves as a great substitute for traditional chili beans, soaking up the rich flavors from the sausage and spices. It’s a perfect option for anyone following a keto diet or looking for a low-carb, flavorful holiday meal. This dish is full of protein and fiber, making it a hearty and healthy choice for any time of the year.

Spicy Turkey and Avocado Chili

This spicy turkey and avocado chili is a fresh and bold twist on the traditional chili. With lean ground turkey providing protein and the creamy avocado offering healthy fats, this dish is a perfect low-sodium, low-carb option for those following a keto diet. The chili is packed with flavor from the spicy seasonings, and the addition of avocado creates a creamy texture that balances the heat. It’s a great meal for cozying up during the holidays while keeping things light and nutritious.

Ingredients:

• 1 lb lean ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 avocado, diced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 cups low-sodium chicken broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned.
2. Add the chopped onion and garlic to the pot, sautéing for about 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using), cooking for 1 minute to allow the spices to release their flavors.
4. Add the diced tomatoes, green chilies, and chicken broth. Stir well and bring to a simmer.
5. Cover and cook for 20-25 minutes, allowing the flavors to blend and the chili to thicken.
6. Before serving, stir in the diced avocado and garnish with fresh cilantro.

This spicy turkey and avocado chili is the perfect blend of heat and creaminess, offering a low-sodium, low-carb alternative to traditional chili. The turkey provides lean protein, while the avocado adds healthy fats and a smooth texture. The spices give the dish a kick without being overpowering, making it a satisfying and nourishing meal for any occasion. This chili is an excellent keto-friendly choice for a holiday meal, combining vibrant flavors and a fresh twist on a classic dish.

Beef and Zucchini Chili

This beef and zucchini chili is a comforting, low-sodium, low-carb meal that’s perfect for a keto-friendly holiday lunch or dinner. The zucchini soaks up the savory flavors of the chili, creating a deliciously thick and satisfying base without the carbs. The lean beef provides protein, and the combination of spices gives this chili a warm, hearty flavor. It’s a nutritious and flavorful way to enjoy chili while sticking to a low-sodium, low-carb diet.

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 cups low-sodium beef broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and garlic to the pot, sautéing for 5-7 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and black pepper. Let the spices cook for 1 minute.
4. Add the diced zucchini, diced tomatoes, green chilies, and beef broth. Stir everything to combine and bring to a simmer.
5. Cover and cook for 25-30 minutes, until the zucchini is tender and the chili has thickened.
6. Serve the chili hot, garnished with fresh cilantro.

this beef and zucchini chili is a fantastic option for a low-sodium, low-carb meal that is both filling and healthy. The zucchini absorbs the savory spices and broth, creating a hearty, satisfying texture while keeping the carb count low. The lean beef provides protein, and the mix of spices gives the chili a rich, warm flavor. It’s an excellent keto-friendly dish that makes for a delicious, nutritious holiday meal.

Mushroom and Lentil Chili

This mushroom and lentil chili is a vegetarian, low-sodium, low-carb dish that’s both hearty and flavorful. The mushrooms bring an earthy, savory taste, while the lentils provide a source of plant-based protein and fiber. Together, they create a satisfying chili with a rich texture and depth of flavor. The combination of spices rounds out the dish, making it a perfect option for a keto diet or anyone looking for a low-sodium, high-fiber meal during the holidays.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup dried lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (4 oz) diced green chilies, no salt added
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• 2 cups low-sodium vegetable broth
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
2. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and turmeric. Allow the spices to cook for 1 minute.
4. Add the lentils, diced tomatoes, green chilies, and vegetable broth. Stir well to combine and bring to a simmer.
5. Cover and cook for 30-35 minutes, until the lentils are tender and the chili has thickened.
6. Serve the chili hot, garnished with fresh parsley.

This mushroom and lentil chili is a rich, plant-based alternative to traditional chili, perfect for a low-sodium, low-carb meal. The mushrooms provide a meaty texture, while the lentils add protein and fiber, making this dish hearty and filling. The spices create a flavorful depth that will satisfy even the most discerning chili lovers. This dish is a great vegetarian or vegan option for the holiday season, offering warmth, comfort, and a healthy dose of nutrients in every bite.

Note: More recipes are coming soon!