Low Salt Chili Recipe
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.
- 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
- Brown the ground beef and drain the grease.
- Add chili powder and cinnamon to beef.
- Dump the can of beans into a colander to drain the liquid. Rinse the beans with water, then add to the beef.
- Add 1/4 cup of water to the mix.
- Simmer for about 15 minutes. Stir the mixture a bit every 2-3 minutes.