Description

A hearty, flavorful, and perfectly seasoned chili made with lean beef, colorful veggies, and a bold salt-free spice mix. Comfort food without the sodium overload!

Ingredients

1 lb lean ground beef (93% lean or higher)

1 large onion, chopped

3 stalks celery, chopped

3 bell peppers (red, yellow, green), chopped

1 ½ tbsp balsamic vinegar

2 tbsp chili powder

2 tbsp brown sugar

1 tbsp ground cumin

1 tbsp unsweetened cocoa powder

1 tsp oregano

1 tsp smoked paprika (or regular)

28 oz no-salt-added diced tomatoes (with juice)

6 oz no-salt-added tomato paste

28 oz no-salt-added beans (mix of kidney and black beans)

Juice of 2 limes

¼ cup fresh cilantro, chopped (optional)

2 cups no-salt-added broth or water (optional, for thinner chili)

Optional Toppings:
Sour cream, sliced jalapeños, crushed unsalted tortilla chips, or extra cilantro.

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Instructions

Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Remove with a slotted spoon and set aside.
Sauté veggies: Add onions and celery to the same pot and cook until softened, about 7 minutes.
Add flavor: Stir in balsamic vinegar and bell peppers. Cook 3 minutes more. Add all the spices and brown sugar; stir well.
Build the base: Stir in tomato paste and diced tomatoes (with juices).
Simmer: Return beef to the pot along with beans. Stir, cover, and simmer on low for 1 hour.
Finish: Add lime juice and cilantro. Adjust seasoning if desired.
Serve: Top with your favorite low sodium toppings and enjoy!

Notes

Heat it up: Add diced jalapeño or red chili flakes for spice lovers.
Make it vegan: Swap beef for lentils and use veggie broth.
Batch cook: Perfect for meal prep or freezing for up to 3 months.
Serving tip: Great over brown rice or with low sodium cornbread.

Prep Time: 15 min
Cook Time: 1 hr 15 min
Category: dinner
Cuisine: American