Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
30-Minute Low Sodium Chili {gluten-free}
This hearty, low sodium chili recipe comes together in 30 minutes and is perfect for game day or a quick weeknight dinner.
5
from 1 vote
Print Recipe
Share on Facebook
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course
Main Course, Soup
Cuisine
American, Mexican
Servings
8
Calories
332
kcal
Ingredients
1
lb
93% lean ground beef
1
large onion
diced
1
large green pepper
diced
1
jalapeño
diced fine
2
15.5 oz cans red kidney beans (no salt added)
drained
2
15 oz cans pinto beans (no salt added)
drained
1
28 oz can diced tomatoes (no salt added)
1
Tbsp
chili powder
1
Tbsp
cumin
1
Tbsp
smoked paprika
1
tsp
garlic powder
1
lime
juiced
1
tsp
salt
optional
Instructions
Heat a large stockpot over medium heat. Brown ground beef, about 5-8 minutes.
Add diced onion, green pepper, and jalapeño. Cook until onions are translucent, about 5 minutes.
Add beans, diced tomatoes, and spices. Cook until heated through, about 10-15 minutes.
Finish with fresh squeezed lime juice and serve immediately.
Nutrition Facts
per serving (about 1 1/4 cups): 332 calories, 5g fat, 46g carbohydrates, 25g protein
sodium: 393mg with salt; 98mg without salt