Low sodium chili does not mean low taste, as this chili recipe demonstrates.

5 -3/4 cup servings; 210 mg. sodium per serving

1 pound lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
2 large cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/4 teaspoon salt
1 (6 oz) can no-salt added tomato paste
1 (14.5 oz) can no-salt added diced tomatoes (with juice)
1 Tablespoon red wine
1/4 cup water
12 oz. dried linguine noodles

Prep. Instructions

1. Combine onion, green bell pepper and garlic in a bowl.
2. Combine the next 11 ingredients in a large bowl. Stir to combine.

Cooking Instructions

1. Crumble beef into a medium stockpot; add onion, green bell pepper and garlic. Cook over medium-low heat, stirring often, until beef is brown and crumbly. Drain the fat.

2. Pour tomato mixture into the pot. Stir to combine. Bring mixture to a boil; turn heat down and simmer, uncovered, for one hour, stirring occasionally.

3. Cook the noodles in boiling water, without salt, according to package directions. Drain. Do not rinse. Serve meat chili over the noodles.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds