Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Low-sodium chicken chili in white bowl with steam rising, showing lean chicken, vegetables, and beans with heart-healthy presentation

Amazing Low-Sodium Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This low-sodium chicken chili recipe uses salt-free spices, no-salt-added ingredients, and flavor-building techniques to create heart-healthy low-sodium chicken chili comfort food without sacrificing taste.

  • Total Time: 65 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 2 lbs boneless skinless chicken breast, diced
  • 1 lb 99% fat-free ground turkey breast
  • 2 cans (15 oz each) no-salt-added kidney beans, drained and rinsed
  • 1 can (15 oz) no-salt-added black beans, drained and rinsed
  • 1 can (15 oz) no-salt-added pinto beans, drained and rinsed
  • 2 large yellow onions, diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon avocado oil
  • 3 tablespoons chili powder, salt-free
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 can (28 oz) no-salt-added crushed tomatoes
  • 1 can (6 oz) no-salt-added tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon liquid smoke
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1/2 teaspoon sea salt (optional)

Instructions

  • Rinse all canned beans thoroughly to remove excess sodium.
  • Pat chicken dry and season with half the salt-free spice blend.
  • Heat avocado oil in Dutch oven, brown chicken in batches until golden.
  • Remove chicken, add olive oil and cook vegetables until softened.
  • Add garlic, cook 1 minute until fragrant.
  • Add remaining spices, cook 2-3 minutes until fragrant.
  • Add tomato paste, cook 1 minute until darkened.
  • Deglaze with apple cider vinegar, scraping up browned bits.
  • Add broth, crushed tomatoes, bay leaves, cocoa powder, and liquid smoke.
  • Return chicken to pot, add beans, bring to boil.
  • Reduce heat, simmer uncovered 30-35 minutes until thickened.
  • Remove bay leaves, stir in lime juice.
  • Finish with cilantro and green onions, adjust seasoning if needed.

Notes

  • Rinsing beans removes up to 40% of sodium content
  • Salt-free spices and low-sodium broth keep sodium under control
  • Natural vegetable sweetness compensates for reduced salt
  • Each serving contains approximately 380mg sodium without optional salt
  • Author: David Cooper
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (approximately 1/10 of recipe)
  • Calories: 275 kcal
  • Sugar: 8 g
  • Sodium: 380 mg
  • Fat: 6g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 12g
  • Protein: 30 g
  • Cholesterol: 65 mg

Find it online: https://fabiloustaste.com/low-sodium-chicken-chili-recipe/