Nutrition info - Recipes

Classic Beef Chili With Beans (Low Sodium)

Nothing lifts the spirit and strengthens the soul more than a good bowl of chili. This decadent recipe has what it takes. Although it may take some time, it’s well worth the wait. It’s time to chili out and warm up to this new family favorite.

Classic Beef Chili With Beans (Low Sodium)


For 8 people

  • 32 ounce(s) ground beef
  • 1 tablespoon(s) olive oil
  • 1 medium onion, chopped
  • 1 cup(s) red bell peppers, chopped
  • 1/2 teaspoon(s) garlic, minced
  • 1/2 teaspoon(s) black pepper, fresh ground
  • 1 teaspoon(s) cumin
  • 1 (1 oz ) dried Chipotle pepper, ground
  • 1 teaspoon(s) cayenne
  • 1 tablespoon(s) chili powder
  • 24 floz water
  • 3/4 cup(s) no salt added tomato paste no salt added
  • 4 cup(s) tomatoes, no salt added
  • 4 cup(s) kidney beans, no salt added


Brown beef in 2 batches in thick-bottomed soup kettle; drain off fat and set browned beef aside. Heat 3 tbsp. oil in kettle over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often. Add red bell pepper and garlic, continuing to cook 2-3 more minutes. Add black pepper, ground cumin, Chipotle and cayenne to taste plus chili powder. Stir continually until spices begin to stick to bottom of kettle and brown. Quickly add 3 cups of water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans. Add the beef but try not to include any fat that may have accumulated. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high causing chili to stick to the bottom of kettle.

Nutrition facts

  • Kcal: 450.87 kcal
  • Fibers (g): 8.07g
  • Sodium (mg): 144.96mg
  • Carbs: 28.03g
  • Fat: 19.36g
  • Saturated fat (g): 7.16g
  • Proteins: 35.61g