This delicious Mexican Chili recipe is low in sodium in high in taste. Similar recipes for chili can often be very high in sodium from many different sources. This recipe is going to use fresh ingredients and low sodium/no salt added ingredients to make a hearty delicious dish.
We’ll use the slow cooker for this one and a mixture of fresh and canned ingredients. Cumin is a spice that is very common in Mexican dishes and is what gives it that authentic south of the border taste. Chili powder, onion powder, fresh garlic, onion, oregano and low-sodium beef broth will work with the cumin to provide bold and spicy flavors. For fresh ingredients we’re going to dice a fresh tomato and cut the kernels off of an ear of corn. Although no-salt added corn and tomatoes are available, since fresh tomatoes and corn are so readily available, it’s always best to fresh when you can. For the bean we’ll go ahead and find wither no-salt black beans or no-salt kidney beans – whichever you prefer. Black beans are most common in Mexican chili so if you can find the no-salt canned version, give it a try. Some fresh cilantro and a diced green pepper will add the final touches.
- 1 lb of ground beef
- 2 (15oz) cans of no-salt added black beans or kidney beans
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 medium tomatoes, diced
- 3 cloves crushed garlic
- 1 and 1/2 cups no-salt added beef broth
- 2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/3 cup fresh cilantro
- Brown ground beef in a stove top skillet and drain off fat.
- Add ground beef and all other ingredients (except cilantro) to slow cooker and set to low. Cook for 8 hours.
- Stir chili well and serve with fresh cilantro.