30+ Tasty Saturday Low-Sodium Chili Recipes to Satisfy Your Cravings

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

A steaming bowl of chili is the ultimate comfort food, perfect for Saturday dinners or meal prepping for the week ahead.

The only problem? Traditional chili recipes can be high in sodium, especially when canned beans and broths are used.

But don’t worry—low-sodium chili recipes are just as hearty, flavorful, and satisfying as their high-sodium counterparts.

In this article, we’ll share over 30 different low-sodium chili recipes that will help you reduce sodium without sacrificing flavor.

Whether you prefer a traditional beef chili, a vegetarian bean-based chili, or something with a unique twist, there’s a recipe here for every taste.

These chili recipes are packed with fresh vegetables, lean meats, plant-based protein, and spices to create a rich and satisfying dish.

So grab your pot, and let’s dive into some delicious, heart-healthy chili recipes that will keep you coming back for more.

30+ Tasty Saturday Low-Sodium Chili Recipes to Satisfy Your Cravings

There you have it—over 30 mouthwatering low-sodium chili recipes to add to your cooking rotation.

Whether you’re looking for a protein-packed meal, a vegetarian option, or something with a little extra spice, these chili recipes offer something for everyone.

And by focusing on fresh ingredients, herbs, and spices, you can enjoy all the comforting flavors of chili without worrying about your sodium intake.

These recipes are perfect for your Saturday dinner or meal prep for the week, and they’re sure to become family favorites.

So why not take the plunge and try one today? With so many variations to choose from, you’ll never get bored of this delicious, healthy dish.

Hearty Veggie Bean Chili

This Hearty Veggie Bean Chili is a robust, plant-based dish bursting with flavors and nutrients. Perfect for a relaxed Saturday, this low-sodium chili combines a medley of beans, vibrant vegetables, and aromatic spices to create a warm and satisfying meal. Whether you’re hosting a gathering or enjoying a cozy evening, this chili promises a delicious and healthy experience.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 can (15 oz) no-salt-added black beans, rinsed and drained
• 1 can (15 oz) no-salt-added kidney beans, rinsed and drained
• 1 can (15 oz) no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional for heat)
• Freshly ground black pepper, to taste
• 1 cup frozen corn kernels
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
2. Add the red bell pepper, zucchini, carrots, and celery. Cook for 5-7 minutes until softened.
3. Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, and tomato paste. Mix well.
4. Add the chili powder, smoked paprika, cumin, cayenne pepper (if using), and black pepper. Stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, stirring occasionally.
6. Add the corn kernels in the last 5 minutes of cooking. Adjust seasoning if necessary.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This veggie-packed chili proves that flavor doesn’t have to rely on sodium. It’s a versatile dish that pairs wonderfully with a slice of whole-grain bread or a side of brown rice. Make extra for leftovers, as the flavors deepen overnight, making it even tastier the next day!

Turkey and Sweet Potato Chili

For a healthier twist on traditional chili, this Turkey and Sweet Potato Chili is a comforting yet nutritious option. Lean ground turkey combined with sweet potatoes and bold, low-sodium seasonings make this chili a weekend favorite. It’s hearty enough to satisfy and light enough to keep you energized.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• Freshly ground black pepper, to taste
• 1/2 cup canned no-salt-added pinto beans, rinsed and drained
• Fresh parsley or green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned (about 5-7 minutes). Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, sautéing until fragrant (about 2-3 minutes).
3. Stir in the sweet potato and bell pepper, cooking for 5-6 minutes until slightly softened.
4. Add the cooked turkey, diced tomatoes, chicken broth, tomato paste, chili powder, cumin, smoked paprika, coriander, cinnamon, and black pepper. Mix well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
6. Add the pinto beans in the last 5 minutes of cooking. Adjust seasoning if needed.
7. Serve hot, garnished with parsley or green onions.

This chili is a delightful blend of savory and sweet, thanks to the turkey and sweet potatoes. It’s an excellent choice for meal prep or sharing with friends and family. Pair it with a simple green salad for a well-rounded meal.

Smoky Lentil and Quinoa Chili

Smoky Lentil and Quinoa Chili is a protein-packed, plant-based dish that’s as nutritious as it is delicious. With a hint of smokiness and the hearty texture of lentils and quinoa, this low-sodium chili is ideal for a casual Saturday dinner or batch cooking for the week.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 medium carrot, diced
• 1 cup uncooked quinoa, rinsed
• 1 cup dried green or brown lentils, rinsed
• 1 can (15 oz) no-salt-added crushed tomatoes
• 3 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp chipotle powder (optional for extra smokiness)
• Freshly ground black pepper, to taste
• 1 cup water (if needed for consistency)
• Fresh avocado slices and a dollop of unsweetened Greek yogurt for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant (about 2-3 minutes).
2. Add the green bell pepper and carrot. Sauté for 5 minutes until softened.
3. Stir in the quinoa, lentils, crushed tomatoes, vegetable broth, tomato paste, smoked paprika, chili powder, cumin, coriander, chipotle powder (if using), and black pepper. Mix thoroughly.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally. Add water if the chili becomes too thick.
5. Once the quinoa and lentils are tender, remove from heat and adjust seasoning if necessary.
6. Serve hot, topped with avocado slices and a dollop of Greek yogurt.

This Smoky Lentil and Quinoa Chili is a nutrient-dense option that doesn’t skimp on flavor. It’s a great way to incorporate more plant-based proteins into your diet while keeping sodium levels in check. Serve with whole-grain tortilla chips or fresh cornbread for an irresistible pairing.

Chicken and Black Bean Chili

This Chicken and Black Bean Chili is a satisfying and flavorful low-sodium dish that’s perfect for a Saturday meal. With lean chicken breast, hearty black beans, and a combination of spices, it delivers a tasty punch without the added salt. It’s an ideal meal for those seeking a protein-packed chili that is both comforting and light.

Ingredients:

• 1 tbsp olive oil
• 1 lb skinless, boneless chicken breast, cut into small cubes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) no-salt-added black beans, rinsed and drained
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Freshly ground black pepper, to taste
• 1 cup frozen corn kernels
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breast cubes and cook, stirring occasionally, until browned (about 5-7 minutes). Remove the chicken and set it aside.
2. In the same pot, add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
3. Add the red bell pepper and cook for another 2-3 minutes.
4. Stir in the black beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), and black pepper.
5. Bring the mixture to a simmer, then return the chicken to the pot. Cover and cook for 20-25 minutes, stirring occasionally.
6. Add the corn kernels and cook for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This Chicken and Black Bean Chili is a hearty and satisfying option for those craving a protein-packed meal with bold flavors. The combination of tender chicken, black beans, and corn adds both texture and nutrition, while the spices bring everything together without overwhelming the palate. This dish is excellent for meal prepping, as it tastes even better the next day!

Spicy Vegan Pumpkin Chili

This Spicy Vegan Pumpkin Chili is an autumn-inspired, low-sodium chili that combines the rich, creamy texture of pumpkin with a touch of heat. The spicy kick from chili powder and cayenne pepper balances perfectly with the sweetness of the pumpkin, creating a comforting dish that’s perfect for a Saturday afternoon or dinner.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 can (15 oz) no-salt-added kidney beans, rinsed and drained
• 1 can (15 oz) no-salt-added black beans, rinsed and drained
• 1 1/2 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (or more for extra spice)
• Freshly ground black pepper, to taste
• 1 cup frozen corn kernels
• Fresh avocado, cilantro, and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 3 minutes).
2. Add the carrot and cook for another 4-5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, pumpkin puree, kidney beans, black beans, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, and black pepper.
4. Bring the mixture to a simmer, then reduce the heat and let it cook, uncovered, for 25-30 minutes, stirring occasionally.
5. In the last 5 minutes, stir in the corn kernels.
6. Serve hot, topped with fresh avocado, cilantro, and a squeeze of lime juice.

This Spicy Vegan Pumpkin Chili is a warming, vibrant dish that blends the savory flavors of chili with the creamy goodness of pumpkin. It’s perfect for those looking for a hearty yet light meal with a bit of heat. Whether you’re a vegan or simply looking to try something different, this chili will add a unique twist to your weekend meals.

Beef and Vegetable Chili

This Beef and Vegetable Chili is a rich, comforting low-sodium dish that’s both filling and nutritious. Packed with lean ground beef, fresh vegetables, and a variety of spices, this chili has all the depth and flavor of a classic chili but with a healthier twist. Ideal for anyone craving a hearty bowl without the extra sodium.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added tomato sauce
• 1 cup low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1 1/2 cups frozen mixed vegetables (e.g., peas, carrots, corn)
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
2. Remove any excess fat, then add the onion and garlic. Cook until softened (about 3 minutes).
3. Add the bell peppers and cook for another 3-4 minutes, until softened.
4. Stir in the diced tomatoes, tomato sauce, beef broth, tomato paste, chili powder, cumin, smoked paprika, and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
6. Add the frozen vegetables and cook for an additional 5 minutes, until heated through.
7. Serve hot, garnished with fresh cilantro or green onions.

This Beef and Vegetable Chili is a satisfying, savory meal that balances the richness of lean beef with the freshness of vegetables. The addition of mixed vegetables makes it a nutrient-packed dish, and the spices provide a flavorful kick without relying on excess sodium. It’s a great dish for those who want a classic chili with a health-conscious twist.

White Bean and Spinach Chili

This White Bean and Spinach Chili is a fresh and vibrant twist on the classic chili. It’s light, nutrient-dense, and packed with the goodness of white beans and spinach, making it a perfect option for those seeking a wholesome, low-sodium dish. With a base of fragrant herbs and spices, this chili offers a comforting yet refreshing taste ideal for a Saturday meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 can (15 oz) no-salt-added cannellini beans, rinsed and drained
• 1 can (15 oz) no-salt-added great northern beans, rinsed and drained
• 1 can (15 oz) no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• Freshly ground black pepper, to taste
• 4 cups fresh spinach, roughly chopped
• 1/2 cup fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
2. Add the zucchini and cook for another 4-5 minutes, until slightly tender.
3. Stir in the cannellini beans, great northern beans, diced tomatoes, vegetable broth, chili powder, cumin, turmeric, smoked paprika, and black pepper.
4. Bring the mixture to a simmer and cook, uncovered, for 25-30 minutes, stirring occasionally.
5. Add the chopped spinach in the last 5 minutes, stirring until wilted and incorporated.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This White Bean and Spinach Chili is a refreshing, light, and nutrient-packed dish. The combination of tender beans, vibrant spinach, and aromatic spices creates a satisfying yet healthy meal. It’s a wonderful choice for anyone looking to enjoy a vegetarian chili without compromising on flavor. Pair it with a side of cornbread or a simple salad for a complete, balanced meal.

Sweet and Spicy Chili with Butternut Squash

This Sweet and Spicy Chili with Butternut Squash is a hearty, low-sodium dish that balances sweet and spicy flavors. The tender chunks of butternut squash add a subtle sweetness that pairs perfectly with the heat of chili powder and cayenne pepper. This chili is an excellent choice for a filling, comforting Saturday dinner with a touch of warmth.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey or chicken
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added black beans, rinsed and drained
• 2 cups low-sodium vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to desired heat)
• Freshly ground black pepper, to taste
• 1 tbsp honey or maple syrup (optional, for extra sweetness)
• 1/2 cup chopped fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey or chicken, cooking until browned and cooked through (about 5-7 minutes).
2. Remove the meat and set it aside. In the same pot, add the onion and garlic, sautéing until softened (about 3 minutes).
3. Stir in the diced butternut squash, cooking for 5-6 minutes until slightly tender.
4. Return the cooked turkey or chicken to the pot, then stir in the diced tomatoes, black beans, vegetable broth, chili powder, cumin, cinnamon, smoked paprika, cayenne pepper, and black pepper.
5. Bring the chili to a simmer, then cover and cook for 25-30 minutes, until the squash is tender.
6. Stir in honey or maple syrup (if using) to balance the sweetness and spice.
7. Serve hot, garnished with fresh cilantro.

This Sweet and Spicy Chili with Butternut Squash is a delightful combination of flavors, offering the perfect balance of sweetness and spice. The butternut squash adds a rich, comforting texture, while the spices provide just the right amount of heat. It’s a unique take on chili that’s sure to please both spice lovers and those looking for a lighter, low-sodium option. Serve with a dollop of Greek yogurt for an extra creamy touch!

Low-Sodium Beef and Pinto Bean Chili

This Low-Sodium Beef and Pinto Bean Chili is a simple yet flavorful dish that brings together lean beef, hearty pinto beans, and bold spices. A perfect option for a Saturday dinner, this chili has a rich, savory flavor without being too heavy on sodium. It’s ideal for those looking to indulge in a classic chili without the extra salt.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added pinto beans, rinsed and drained
• 2 cups low-sodium beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Freshly ground black pepper, to taste
• 1 cup frozen corn kernels
• Fresh cilantro and a dollop of Greek yogurt for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
2. Remove excess fat, then add the onion and garlic, cooking until softened and fragrant (about 3 minutes).
3. Stir in the diced tomatoes, pinto beans, beef broth, chili powder, cumin, smoked paprika, oregano, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
5. Add the corn kernels and cook for an additional 5 minutes, until heated through.
6. Serve hot, garnished with fresh cilantro and a dollop of Greek yogurt.

This Low-Sodium Beef and Pinto Bean Chili offers a comforting, savory taste without relying on excess sodium. It’s a satisfying dish with lean beef and pinto beans that’s perfect for anyone craving a hearty chili without the added salt. Serve with whole-grain bread or a side salad for a complete, well-rounded meal.

Tomato and White Bean Chili

This Tomato and White Bean Chili is a light yet hearty dish that’s perfect for those who want a low-sodium, flavorful meal. The rich tomato base, combined with the creamy white beans, creates a comforting bowl of chili that’s easy to make and packed with nutrients. It’s ideal for a Saturday afternoon or any time you’re craving a warm, healthy meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added white beans (such as cannellini or great northern beans), rinsed and drained
• 2 cups low-sodium vegetable broth
• 1 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Freshly ground black pepper, to taste
• 2 cups fresh spinach, roughly chopped
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 3 minutes).
2. Stir in the diced carrot and cook for another 4-5 minutes, until tender.
3. Add the diced tomatoes, white beans, vegetable broth, tomato paste, chili powder, oregano, cumin, smoked paprika, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
5. Add the fresh spinach in the last 5 minutes of cooking, stirring until wilted and incorporated.
6. Serve hot, garnished with fresh parsley.

This Tomato and White Bean Chili is a light, nutrient-dense dish that still packs all the comfort of a traditional chili. The beans provide protein and fiber, while the spinach adds a pop of freshness. This simple yet flavorful chili is perfect for anyone looking for a healthy and low-sodium alternative to heavier chili recipes. It also makes for excellent leftovers, as the flavors develop even more over time.

Spicy Black Bean and Corn Chili

The Spicy Black Bean and Corn Chili is a quick and easy low-sodium recipe that’s packed with bold flavors and textures. The black beans and corn bring both substance and sweetness, while the spices offer a delightful heat. This vegetarian chili is the perfect balance of warmth and heartiness, ideal for a cozy Saturday meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) no-salt-added black beans, rinsed and drained
• 1 can (15 oz) no-salt-added corn kernels, drained
• 1 can (15 oz) no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Freshly ground black pepper, to taste
• 1/2 cup fresh cilantro, chopped
• Lime wedges for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 3 minutes).
2. Add the red bell pepper and cook for another 2-3 minutes.
3. Stir in the black beans, corn, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), and black pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This Spicy Black Bean and Corn Chili is full of vibrant flavors and textures, with the perfect amount of heat. It’s a quick, easy dish that’s great for a Saturday night dinner or a light weeknight meal. The combination of black beans and corn makes it both filling and satisfying, while the spices provide depth without overwhelming the palate. For a heartier meal, serve it with a side of quinoa or brown rice.

Sweet Potato and Chickpea Chili

This Sweet Potato and Chickpea Chili is a delightful, low-sodium option that combines the sweetness of roasted sweet potatoes with the nutty flavor of chickpeas. It’s a flavorful and hearty dish that’s perfect for a cozy Saturday evening, offering a nutritious and comforting meal without the added salt.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) no-salt-added chickpeas, rinsed and drained
• 1 can (15 oz) no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• Freshly ground black pepper, to taste
• 1/2 cup fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 3-4 minutes).
2. Add the diced sweet potatoes and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
3. Stir in the chickpeas, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, cinnamon, and black pepper.
4. Bring the mixture to a simmer, then cover and cook for 30-35 minutes, until the sweet potatoes are tender.
5. Serve hot, garnished with fresh parsley or cilantro.

This Sweet Potato and Chickpea Chili is a nutrient-packed dish that’s perfect for those looking for a healthy and flavorful alternative to traditional chili. The sweet potatoes add a natural sweetness and creamy texture, while the chickpeas offer protein and fiber. The combination of spices gives the chili depth without relying on salt. It’s a great dish to enjoy on a chilly Saturday evening, and it also reheats beautifully, making it perfect for leftovers.

Lean Turkey and Quinoa Chili

This Lean Turkey and Quinoa Chili is a nutrient-dense and satisfying low-sodium dish, perfect for those looking to enjoy a protein-packed chili with a healthy twist. With lean ground turkey, quinoa, and an array of fresh vegetables, this chili provides a hearty meal while keeping sodium levels in check. Ideal for a Saturday dinner or a meal prep option throughout the week, it’s filling without feeling heavy.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added kidney beans, rinsed and drained
• 1 cup cooked quinoa
• 2 cups low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Freshly ground black pepper, to taste
• 1/2 cup fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned (about 5-7 minutes).
2. Remove excess fat, then add the onion and garlic. Sauté until softened and fragrant (about 3 minutes).
3. Add the green and red bell peppers, cooking for another 3-4 minutes.
4. Stir in the diced tomatoes, kidney beans, quinoa, chicken broth, chili powder, cumin, smoked paprika, cinnamon, and black pepper.
5. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, stirring occasionally.
6. Serve hot, garnished with fresh cilantro.

This Lean Turkey and Quinoa Chili is a healthy, satisfying meal that balances protein from the turkey and quinoa with the freshness of the vegetables. The quinoa adds a unique texture while also boosting the dish’s fiber content. It’s perfect for those looking for a filling, low-sodium chili without sacrificing flavor. This recipe is also great for meal prep, as it reheats wonderfully and tastes even better the next day!

Spicy Lentil and Vegetable Chili

Packed with plant-based protein and fiber, this Spicy Lentil and Vegetable Chili is a low-sodium option that’s both hearty and full of flavor. The lentils provide a meaty texture, while the fresh vegetables and spices create a rich and aromatic chili. It’s perfect for anyone looking for a vegan, low-sodium dish that still delivers bold flavors and satisfaction.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup dry brown lentils, rinsed
• 2 cups low-sodium vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Freshly ground black pepper, to taste
• 1 cup frozen corn kernels
• 1 cup fresh spinach, roughly chopped
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 3 minutes).
2. Add the carrot and celery, cooking for another 5-6 minutes until they begin to soften.
3. Stir in the diced tomatoes, lentils, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), and black pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 35-40 minutes, stirring occasionally, until the lentils are tender.
5. Stir in the corn and spinach, cooking for another 5 minutes until heated through.
6. Serve hot, garnished with fresh parsley.

This Spicy Lentil and Vegetable Chili is a nourishing and filling dish that’s perfect for a vegan or plant-based meal. The lentils provide a hearty texture while absorbing the spices and flavors from the vegetables and broth. This chili is a perfect balance of protein, fiber, and spice, and it can easily be customized by adding your favorite vegetables or adjusting the level of heat. It’s an excellent option for those looking for a low-sodium, flavorful meal that’s both healthy and satisfying.

Butternut Squash and Pinto Bean Chili

This Butternut Squash and Pinto Bean Chili is a comforting, low-sodium dish that’s both hearty and slightly sweet. The creamy texture of roasted butternut squash pairs beautifully with the earthiness of pinto beans, creating a balanced and satisfying meal. This chili is perfect for a cozy Saturday evening or as a meal prep for the week ahead.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 1 can (15 oz) no-salt-added pinto beans, rinsed and drained
• 1 can (15 oz) no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Freshly ground black pepper, to taste
• 1 cup fresh kale or spinach, chopped
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil and spread it on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes).
3. Add the roasted butternut squash, pinto beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, cinnamon, smoked paprika, and black pepper.
4. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
5. Stir in the kale or spinach and cook for an additional 5 minutes, until the greens are wilted.
6. Serve hot, garnished with fresh cilantro.

This Butternut Squash and Pinto Bean Chili is a hearty and unique variation of chili that combines sweet and savory flavors. The roasted butternut squash adds a natural sweetness that balances the spices, while the pinto beans provide protein and fiber. This dish is perfect for anyone craving a comforting, low-sodium chili that’s also packed with nutrients. It’s an excellent option for a cozy dinner or for meal prepping to enjoy later in the week.

Note: More recipes are coming soon!