clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Recipe for low sodium Mexican chili

Low Sodium Slow Cooker Chili

  • Author: JasonN
  • Total Time: 8 hours 15 minutes
  • Yield: 4-6 servings


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 or ground turkey
  • 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 1/2 cups of diced pepper.)
  • 1 medium red onion, diced
  • 1 can no-salt added diced tomatoes
  • 1 cup whole grape or cherry 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 over low heat for 1 minute. Remove from heat.
  3. Pour in a 1/4 cup of the beef broth and deglaze the pan, making sure to stir up all of the browned bits from the bottom.
  4. Place the seasoned meat, and all remaining ingredients in a 5-6 quart slow cooker. Stir well.
  5. Cover and cook on low heat for 8 hours.
  6. Garnish with cilantro and finely diced red or white onion.
  • Prep Time: 15 min
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican