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Low Salt Chili Recipe

Updated on March 8, 2015
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If you have high blood pressure like I do, your doctor has probably told you to cut down on salt. It's been a long time since I have had a salt shaker on my dining table, but avoiding salt in processed foods is difficult. Lately I have been revising some of my recipes to reduce my salt intake.

I have made a couple changes from my old recipe to come up with this one which has less sodium:

  • In place of regular tomato sauce, which is loaded with salt, I used diced tomatoes with no added sugar. I shop at Kroger, and I either get the Hunt's brand or Kroger's Simple Truth organic brand. Both have only about 50 milligrams of sodium per can.
  • I haven't been able to find canned chili beans without added salt. Therefore I use the same chili beans I always have, but I rinse them off before adding them in. This reduces the sodium content by nearly 50 percent.

Prep time: 5 min
Cook time: 40 min
Ready in: 45 min
Yields: Makes 3-4 servings
  • 1 pound ground beef
  • 3 tablespoons chili powder
  • 1 teaspoon cinnamon
  • 1 can (14.5 ounces) diced tomatoes, no salt added
  • 1 can chili beans
  • 1/4 cup water
  1. Brown the ground beef and drain the grease.
  2. Add chili powder and cinnamon to beef.
  3. Dump the can of beans into a colander to drain the liquid. Rinse the beans with water, then add to the beef.
  4. Add 1/4 cup of water to the mix.
  5. Simmer for about 15 minutes. Stir the mixture a bit every 2-3 minutes.
Chili ready to serve
Chili ready to serve


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