Low-Sodium Chili Recipe Crock Pot
Description
Are you looking for a delicious, low-sodium chili recipe that is easy to make? Look no further than this low-sodium chili recipe crock pot! This chili is made with ground beef, kidney beans, tomatoes, and a blend of chili spices. It is cooked in a slow cooker so it can be prepped ahead of time and the flavors can meld together for a delicious, hearty meal. The ground beef can be swapped out for ground turkey or beefless crumbles for a vegetarian option. This chili is sure to be a hit with everyone at your next gathering!
Prep Time
This chili recipe is very easy to prepare and requires minimal work. The total prep time is 10 minutes and includes gathering the ingredients, prepping the ingredients, and adding them to the slow cooker. The ground beef needs to be browned in a skillet before adding it to the slow cooker, which will take an additional 5 minutes.
Cook Time
This chili recipe can be cooked in the slow cooker for 4-6 hours on low heat or 2-3 hours on high heat. It is important to check on the chili periodically to ensure it is not overcooking. The chili is done when the beans are tender and the chili has thickened.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, diced onions, sliced jalapenos, chopped cilantro
Instructions
1. Heat a large skillet over medium-high heat. Add the ground beef and onion and cook, stirring occasionally, until the beef is browned and the onion is softened, about 5 minutes. Add the garlic and cook for an additional minute.
2. Transfer the beef mixture to the slow cooker. Add the tomatoes, kidney beans, chili powder, cumin, oregano, salt, and pepper and stir to combine.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the beans are tender and the chili has thickened.
4. Serve immediately with your desired toppings.
Equipment
- Large skillet
- Slow cooker
- Spatula
Notes
This chili can be made with ground turkey or beefless crumbles for a vegetarian option. If you are using ground turkey, you may need to add a little oil to the skillet when cooking to prevent the turkey from sticking.
Nutrition: Per Serving
- Calories: 320
- Carbohydrates: 42 g
- Protein: 24 g
- Fat: 8 g
- Sodium: 308 mg
Recipe Tips
This chili recipe is great for meal prepping and can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To freeze, let the chili cool completely before transferring it to a freezer-safe container and storing in the freezer. To reheat, thaw the chili overnight in the refrigerator and then reheat on the stovetop or in the microwave.
This chili can also be made on the stovetop. To do so, brown the ground beef in a large pot over medium-high heat. Add the remaining ingredients and bring to a simmer. Reduce the heat to low and simmer for 30-45 minutes, stirring occasionally, until the beans are tender and the chili has thickened.
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