25+ Hearty Sunday Low Sodium Chili Recipes for a Flavorful and Healthy Meal

Chili is a beloved comfort food, perfect for cozy Sunday gatherings with family or friends. Traditionally, chili can be high in sodium due to canned ingredients, processed meats, and store-bought broths.

However, it’s possible to enjoy this hearty dish without compromising on flavor by making simple swaps for lower-sodium alternatives.

Whether you’re looking for a vegetarian option, a lean protein version, or a chili packed with vegetables, there are endless possibilities for creating a flavorful low-sodium chili.

In this blog article, we’ve curated 25+ delicious and easy low-sodium chili recipes that will satisfy your taste buds and nourish your body.

These recipes are perfect for anyone looking to reduce their sodium intake without sacrificing the comforting warmth and richness of chili.

So, let’s dive in and discover how to make the perfect Sunday chili without the extra salt!

25+ Hearty Sunday Low Sodium Chili Recipes for a Flavorful and Healthy Meal

Finding ways to enjoy your favorite dishes while keeping your sodium intake in check doesn’t have to be difficult or tasteless.

These 25+ low-sodium chili recipes prove that you can still savor the bold and hearty flavors of chili without compromising your health goals.

With a variety of ingredients like lean proteins, beans, vegetables, and spices, you can create the perfect chili that fits your taste preferences and dietary needs.

Whether you’re preparing a classic beef chili, a plant-based bean chili, or a turkey and veggie version, there’s something here for everyone.

So, this Sunday, skip the high-sodium options and try these healthy, flavorful chili recipes that will make your meal both nourishing and satisfying!

Hearty Low Sodium Turkey Chili

This turkey chili is a lighter alternative to traditional beef chili, providing a lean protein base without sacrificing flavor. Packed with vegetables and seasoned with a mix of herbs and spices, this recipe offers a bold, comforting dish perfect for a cozy Sunday meal. It’s hearty, rich, and filling, all while being mindful of your sodium intake.

Ingredients:

• 1 lb lean ground turkey
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup low-sodium vegetable broth
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
3. Add the bell pepper and zucchini, stirring for another 3-4 minutes until they begin to soften.
4. Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, black pepper, and cayenne pepper.
5. Pour in the vegetable broth and bring the chili to a boil. Reduce the heat and let it simmer for 30-40 minutes, stirring occasionally.
6. Taste and adjust seasonings if necessary. Garnish with cilantro if desired.

This hearty low-sodium turkey chili is a great way to enjoy the classic chili flavor without overloading on salt. By using lean turkey and a mix of fresh vegetables, it offers a lighter alternative without sacrificing the rich, satisfying taste that makes chili so comforting. It’s perfect for meal prep, leftovers, or a comforting Sunday dinner that everyone will enjoy.

Vegetarian Low Sodium Sweet Potato Chili

For a vegetarian twist on chili, this sweet potato-based chili is full of vibrant colors, hearty ingredients, and a delicious combination of spices. The natural sweetness of the sweet potatoes balances the warmth of chili spices, making this a crowd-pleasing dish that’s also low in sodium.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Juice of 1 lime
• Fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced sweet potatoes to the pot and sauté for 5 minutes, stirring occasionally.
3. Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, black pepper, cinnamon, and cayenne pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together.
5. Stir in the lime juice, taste, and adjust seasoning if necessary. Serve topped with fresh cilantro if desired.

This vegetarian chili is a wholesome, filling meal that’s as nutritious as it is tasty. The natural sweetness from the sweet potatoes adds a unique flavor profile to the chili, while the beans provide plenty of protein and fiber. With its low sodium content, it’s perfect for those watching their salt intake but still craving a flavorful, satisfying dish. This chili is ideal for a family Sunday dinner or meal prep for the week ahead.

Low Sodium Beef and Bean Chili

This low-sodium beef and bean chili brings the richness of lean ground beef together with the earthiness of beans and a blend of spices. It’s a classic chili recipe, but with careful attention to sodium levels, making it a great option for anyone looking to enjoy chili without compromising on taste.

Ingredients:

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup low-sodium beef broth
• 1 tablespoon apple cider vinegar
• Fresh green onions for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef, cooking until browned. Drain any excess fat.
2. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, oregano, black pepper, smoked paprika, and cayenne pepper.
4. Pour in the beef broth and bring to a boil. Reduce the heat and let the chili simmer for 40 minutes, stirring occasionally.
5. Stir in the apple cider vinegar and taste, adjusting seasonings if needed.
6. Serve with fresh green onions as a garnish if desired.

This low-sodium beef and bean chili delivers all the classic flavors of a traditional chili but without the excess salt. The lean beef offers a savory richness, while the beans provide a satisfying texture and hearty substance. The addition of apple cider vinegar adds a touch of tang to balance the chili’s depth, making it a well-rounded, healthy meal for any Sunday. This recipe is a great choice for a family-friendly dish that’s both flavorful and easy to prepare.

Low Sodium Chicken and White Bean Chili

This chicken and white bean chili is a light yet satisfying option, with tender chicken breast, creamy white beans, and a blend of mild spices. The chili delivers a refreshing twist to traditional chili with its white beans, making it a comforting and wholesome dish that’s perfect for a Sunday lunch or dinner.

Ingredients:

• 1 lb skinless, boneless chicken breast, diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz) no-salt-added white beans (such as cannellini), drained and rinsed
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 teaspoon turmeric (optional, for color and flavor)
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides.
2. Add the chopped onion and garlic to the pot, cooking for about 5 minutes until softened.
3. Stir in the white beans, diced tomatoes, chicken broth, cumin, coriander, chili powder, oregano, black pepper, turmeric, and smoked paprika.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the flavors have blended together.
5. Squeeze in the lime juice, taste, and adjust seasoning if necessary.
6. Garnish with fresh cilantro and serve hot.

This low-sodium chicken and white bean chili is a flavorful, protein-packed option that’s light yet hearty. The white beans provide a creamy texture, while the chicken adds lean protein, making it a perfect choice for those seeking a nutritious meal without the excess sodium. The vibrant spices and fresh lime juice give this dish a unique twist on traditional chili, making it an ideal choice for a healthy, satisfying Sunday dinner.

Low Sodium Chili with Butternut Squash and Black Beans

This low-sodium chili with butternut squash and black beans is a colorful, flavorful dish that combines the sweetness of roasted squash with the earthiness of black beans and the warmth of chili spices. It’s a perfect vegetarian option that’s full of nutrients, fiber, and flavor, making it an ideal choice for a hearty, comforting meal without the high sodium.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Fresh lime juice (from 1 lime)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil and a pinch of salt and pepper, then roast in the oven for 20-25 minutes, or until tender.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, cinnamon, smoked paprika, black pepper, and cayenne pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-30 minutes.
5. Once the butternut squash is done roasting, stir it into the chili, letting it cook for another 10 minutes to absorb the flavors.
6. Stir in the fresh lime juice, taste, and adjust seasoning if necessary.
7. Garnish with fresh cilantro and serve warm.

This butternut squash and black bean chili is a delightful combination of sweetness and spice, with tender squash and creamy black beans complementing the chili’s rich flavor profile. It’s a low-sodium, vegetarian dish that’s not only nutritious but also full of depth and complexity in taste. Perfect for a Sunday meal, it’s a dish that’s as wholesome as it is satisfying, and it’s sure to please vegetarians and non-vegetarians alike.

Low Sodium Beef and Vegetable Chili

This low-sodium beef and vegetable chili is a rich and satisfying dish, filled with lean ground beef and a variety of colorful vegetables. It’s a great option for those looking for a traditional chili flavor with a boost of nutrients from fresh veggies, all while keeping the sodium content low.

Ingredients:

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 carrot, chopped
• 1 zucchini, chopped
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added pinto beans, drained and rinsed
• 1 cup low-sodium beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
2. Add the onion, garlic, bell pepper, carrot, and zucchini, cooking for about 5 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, kidney beans, pinto beans, beef broth, chili powder, cumin, smoked paprika, black pepper, and cayenne pepper.
4. Bring the chili to a boil, then reduce the heat and simmer for 40 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
5. Taste and adjust seasonings if needed. Garnish with fresh parsley and serve.

This low-sodium beef and vegetable chili is a fantastic way to enjoy a classic dish with a healthy twist. The combination of lean beef and an assortment of fresh vegetables creates a balanced, flavorful chili that’s not only satisfying but also nutritious. It’s perfect for a Sunday meal and offers a great way to get a variety of vegetables into your diet while keeping the sodium intake in check. This hearty dish is a winner for anyone looking for a comforting, flavorful meal that is light on sodium but big on taste.

Low Sodium Turkey and Lentil Chili

This turkey and lentil chili is a nutritious and filling dish that combines lean ground turkey with hearty lentils for added fiber and protein. The rich spices and the earthy flavor of the lentils make this chili incredibly satisfying. It’s a wonderful low-sodium alternative to traditional beef chili, packed with nutrients while maintaining a comforting and hearty texture.

Ingredients:

• 1 lb ground turkey (lean)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 cup dried green or brown lentils, rinsed
• 2 cups low-sodium chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh cilantro, chopped (optional, for garnish)
• 1 tablespoon lime juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it apart with a spoon.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, lentils, chicken broth, chili powder, cumin, smoked paprika, black pepper, and cayenne pepper.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 40-45 minutes, stirring occasionally, until the lentils are tender and the chili has thickened.
5. Stir in the lime juice, taste, and adjust seasonings as needed.
6. Garnish with fresh cilantro and serve hot.

This turkey and lentil chili is a delicious and healthy alternative to traditional chili. The turkey adds lean protein, while the lentils provide a great source of fiber, making this dish both filling and nutritious. The combination of spices brings warmth and depth, making it the perfect low-sodium option for a Sunday meal. It’s a versatile recipe that can be served with a side of cornbread or over rice, and it’s sure to satisfy everyone at the table without the extra sodium.

Low Sodium Beef and Sweet Potato Chili

This beef and sweet potato chili combines lean ground beef with nutrient-dense sweet potatoes for a comforting, flavorful dish. The natural sweetness of the sweet potatoes pairs perfectly with the smoky spices, creating a unique twist on classic chili. It’s a hearty and filling meal that’s low in sodium and full of vibrant flavors, making it a great choice for a Sunday dinner.

Ingredients:

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added pinto beans, drained and rinsed
• 1 cup low-sodium beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon fresh cilantro, chopped (optional, 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 with a spoon.
2. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the diced sweet potatoes, diced tomatoes, pinto beans, beef broth, chili powder, cumin, smoked paprika, cinnamon, black pepper, and cayenne pepper.
4. Bring the chili to a boil, then reduce the heat to low and let it simmer for 40-45 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Taste and adjust seasoning if necessary.
6. Garnish with fresh cilantro and serve.

The beef and sweet potato chili is a delightful combination of savory and sweet, with lean beef providing protein and sweet potatoes offering a hearty, nutritious addition. The chili spices add depth and warmth, making this low-sodium dish a comforting and satisfying option for any Sunday meal. The recipe is versatile and can be paired with a dollop of low-fat sour cream or shredded cheese for added richness, all while keeping sodium levels low.

Low Sodium Vegetable and Quinoa Chili

This vegetable and quinoa chili is a wholesome, plant-based dish that’s as hearty and filling as it is healthy. Packed with colorful vegetables, protein-rich quinoa, and bold spices, this chili is a great low-sodium option for those looking to enjoy a lighter but equally satisfying version of the classic chili. It’s a perfect choice for a nutritious Sunday dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 cup low-sodium vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon lime juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook for 5 minutes, until softened.
2. Add the red bell pepper and zucchini, cooking for another 5 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, black beans, cooked quinoa, vegetable broth, chili powder, cumin, smoked paprika, black pepper, and cayenne pepper.
4. Bring the chili to a boil, then reduce the heat and simmer for 30-35 minutes, until the flavors meld and the vegetables are tender.
5. Stir in the lime juice and adjust seasoning as needed.
6. Garnish with fresh cilantro and serve.

This vegetable and quinoa chili is a light yet filling dish that’s perfect for anyone looking to enjoy a hearty, plant-based meal. The quinoa adds protein and texture, while the variety of vegetables brings plenty of vitamins and nutrients. With bold chili spices and the fresh zing of lime, this low-sodium chili is a perfect option for a healthy and satisfying Sunday dinner. It’s a great way to enjoy a lighter, vegetarian-friendly chili without compromising on flavor or heartiness.

Low Sodium White Bean and Chicken Chili

This white bean and chicken chili is a lighter, yet satisfying alternative to traditional chili. Made with lean chicken, white beans, and a blend of savory spices, this dish is both rich in protein and full of flavor. The use of fresh herbs and no-salt-added ingredients ensures that this chili is low in sodium, making it a healthy option for your Sunday dinner.

Ingredients:

• 1 lb skinless, boneless chicken breast, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added white beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 2 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned on all sides.
2. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the white beans, diced tomatoes, chicken broth, cumin, chili powder, oregano, smoked paprika, black pepper, and cayenne pepper.
4. Bring the chili to a boil, then reduce the heat and let it simmer for 30-40 minutes, until the chicken is fully cooked and the flavors are well blended.
5. Stir in the lime juice and fresh cilantro, adjusting seasonings if necessary.
6. Serve hot with additional cilantro or a squeeze of lime on top.

This white bean and chicken chili is a light, flavorful, and protein-packed dish that’s perfect for anyone looking to enjoy a healthier version of chili without compromising on taste. The lean chicken and white beans create a hearty base, while the fresh cilantro and lime juice brighten the dish. This low-sodium recipe is ideal for a Sunday meal and can be easily made in advance for a quick and satisfying dinner throughout the week.

Low Sodium Beef and Black Bean Chili

This beef and black bean chili is a simple yet satisfying dish, combining lean ground beef with black beans for a hearty, high-protein meal. The chili is seasoned with a variety of spices, including chili powder and cumin, providing a rich and bold flavor without relying on added salt. It’s a perfect low-sodium chili that will keep you full and satisfied all day long.

Ingredients:

• 1 lb lean ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up into small pieces until browned.
2. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the black beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, black pepper, and cayenne pepper.
4. Bring to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally, until the chili thickens and the flavors meld.
5. Taste and adjust seasoning as necessary.
6. Garnish with fresh cilantro, if desired, and serve hot.

This beef and black bean chili is an excellent low-sodium option for a hearty, filling meal. The lean ground beef provides protein, while the black beans add fiber and texture. The combination of chili powder, cumin, and smoked paprika creates a deep, satisfying flavor profile without needing added salt. It’s perfect for a Sunday dinner and can be enjoyed with a variety of toppings such as low-fat cheese, sour cream, or avocado for extra richness.

Low Sodium Vegetarian Chili with Corn and Peppers

This vegetarian chili with corn and peppers is a vibrant, plant-based dish that’s both flavorful and nutritious. Packed with colorful bell peppers, sweet corn, kidney beans, and diced tomatoes, this chili offers a variety of textures and flavors. It’s a perfect option for those looking for a lighter, low-sodium chili that still delivers a satisfying, comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup frozen corn kernels
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook for about 5 minutes, until softened.
2. Add the chopped bell peppers and cook for another 5 minutes until they begin to soften.
3. Stir in the corn, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, black pepper, and cayenne pepper.
4. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes, until the chili has thickened and the vegetables are tender.
5. Stir in the lime juice and taste, adjusting seasoning if necessary.
6. Garnish with fresh cilantro and serve hot.

This vegetarian chili with corn and peppers is a colorful and flavorful dish that’s both low in sodium and high in nutrients. The combination of beans, corn, and bell peppers provides a hearty base, while the spices bring warmth and depth of flavor. It’s an excellent low-sodium option for anyone looking for a plant-based, satisfying chili. Serve with a side of cornbread or over brown rice for a complete and delicious meal.

Low Sodium Sweet Potato and Black Bean Chili

This sweet potato and black bean chili combines the natural sweetness of tender sweet potatoes with the hearty texture of black beans, creating a satisfying and nutrient-packed dish. The chili is full of warming spices, including cumin and chili powder, providing a delicious balance of flavors. With a rich base of vegetables and beans, this chili is low in sodium while still being comforting and filling.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. Add the diced sweet potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, black pepper, and cinnamon (if using).
4. Bring the mixture to a boil, then reduce the heat to low. Simmer for 30-40 minutes, until the sweet potatoes are tender and the chili has thickened.
5. Stir in the lime juice and taste, adjusting seasoning as needed.
6. Serve with fresh cilantro for garnish.

This sweet potato and black bean chili is a wonderfully balanced dish that combines savory and slightly sweet flavors. The sweet potatoes add a soft, creamy texture, while the black beans contribute a hearty protein boost. It’s a fantastic low-sodium recipe that’s perfect for those looking for a comforting, nutrient-dense meal that still satisfies a craving for chili. The fresh lime juice and cilantro add a refreshing finish to this wholesome dish.

Low Sodium Turkey and Zucchini Chili

This turkey and zucchini chili is a lighter take on traditional chili, swapping out higher-sodium meats for lean ground turkey. The addition of zucchini makes it even more vegetable-packed, creating a hearty yet healthy meal. The combination of turkey, beans, and tomatoes provides ample protein and fiber, while the seasoning adds warmth and complexity without relying on salt.

Ingredients:

• 1 lb lean ground turkey
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon fresh lime juice
• 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.
2. Add the onion and garlic, and cook for another 5 minutes, until the onion is softened.
3. Stir in the diced zucchini, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, black pepper, and cayenne pepper (if using).
4. Bring the chili to a boil, then reduce the heat to low and simmer for 30-40 minutes, until the zucchini is tender and the flavors have blended together.
5. Stir in the lime juice, taste, and adjust seasonings as needed.
6. Serve with fresh cilantro for garnish.

This turkey and zucchini chili is a wonderful way to enjoy a lighter version of chili without sacrificing flavor. The lean ground turkey is a great source of protein, while the zucchini adds a fresh and healthy twist. The low-sodium ingredients allow the spices and fresh vegetables to shine, making this chili a nutritious and satisfying meal for any Sunday dinner. It’s an excellent choice for those looking for a lower-fat, lower-sodium chili option.

Low Sodium Lentil and Tomato Chili

Lentils make a perfect base for this vegetarian chili, offering a hearty texture and plenty of protein. Paired with fresh tomatoes, kidney beans, and a variety of seasonings, this chili is both satisfying and full of flavor. It’s a great low-sodium, plant-based option that’s quick to prepare and perfect for meal prep throughout the week.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground turmeric (optional)
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for about 5 minutes until softened.
2. Stir in the lentils, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, black pepper, and turmeric (if using).
3. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender and the chili has thickened.
4. Stir in the lime juice and taste, adjusting seasoning as needed.
5. Serve with fresh cilantro for garnish.

This lentil and tomato chili is a wholesome, plant-based dish that’s perfect for anyone looking to reduce sodium while still enjoying a hearty, comforting meal. The lentils are rich in protein and fiber, making this chili both filling and nutritious. The spices and fresh lime juice enhance the natural flavors of the ingredients, creating a satisfying low-sodium meal that’s ideal for any Sunday gathering. It’s easy to make, versatile, and can be stored in the fridge for several days of delicious leftovers.

Note: More recipes are coming soon!