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Recipe for low sodium Mexican chili

Low Sodium Mexican Chili

  • Author: JasonN


The combination of pantry items and fresh from the produce aisle/garden/farmers market ingredients makes this flavorful chili both incredibly convenient, beautiful and low in sodium


  • 1 lb. lean ground beef
  • ½ teaspoon black pepper
  • 1 ½ teaspoons Low Sodium Taco Seasoning
  • 1 cup unsalted beef broth
  • ½ cup brewed coffee
  • 2 (15 oz.) cans no-salt added black beans, drained and rinsed
  • 1 large diced red, yellow, orange, or green bell pepper (Or, a combination of a variety of colors that equals 1 ¼ cups of diced pepper.)
  • 1 medium red onion, diced
  • 1 can no-salt added diced tomatoes
  • 1 cup whole grape tomatoes
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons chili powder (no-salt)
  • 1 teaspoon dried oregano
  • 1 bay leaf


  1. Sauté the beef in a large frying pan over medium heat, breaking into small pieces. Season with black pepper.
  2. When the meat is browned and fully cooked, pour off all but approximately 2 teaspoons grease.  Add the Low Sodium Taco Seasoning, and stir for 1 minute.
  3. Pour in the broth and coffee, and deglaze the pan, making sure to stir up all of the browned bits from the bottom.
  4. Place the black beans, bell pepper, onion, canned diced tomatoes, cherry tomatoes, cumin, chili powder, and oregano in the bottom of a 5-6 quart slow cooker.
  5. Spoon the seasoned meat and broth over the vegetables.
  6. Stir well, and add in the cumin, chili powder, oregano, and bay leaf.
  7. Cover, and cook on low heat for 7-8 hours, or until the vegetables are softened.
  8. Garnish with cilantro and finely diced red or white onion.