High-Protein Lean Beef Chilli Con Carne (Low-Sodium)
This low sodium hearty chilli con carne is packed with lean beef, beans and vegetables, making it a high-protein, high fibre, crowd-pleasing dish. Great for a batch-cook recipe, it’s perfect for parties or meal prep.
Serve with rice, corn chips, or tortilla wraps. A side of grated cheese, sour cream or avocado will add some extra creaminess.
Ingredients 18
2 tbsp olive oil
2 lb lean beef mince, 90%+ lean
2 onions, large, diced
4 cloves garlic, minced
2 bell peppers, large, diced
2 tbsp mild chilli powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1⁄4 tsp cayenne pepper, optional, for heat
2 cups low-sodium beef stock
2 cans diced tomatoes, no added salt
2 cans kidney beans, no added salt, drained and rinsed
2 cans black beans, no added salt, drained and rinsed
2 tbsp tomato paste, no added salt
1 tsp black pepper
1⁄2 cup cilantro, chopped, fresh, optional
1 lime juice
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Method 11
Heat in a large pot over medium heat.
Add and . Sauté for 10-12 minutes until softened.
Stir in and cook for 1 minute until fragrant.
Add the in batches and cook, stirring and breaking up clumps, until browned (about 8-10 minutes).
Sprinkle in , , , , (if using), and . Stir well to coat the meat and vegetables.
Mix in .
Pour in the and . Stir until evenly combined.
Add and . Stir and bring the mixture to a simmer.
Reduce heat to low, cover, and let simmer for 35-40 minutes, stirring occasionally. Uncover for last 10 minutes to thicken if desired.
Taste and adjust seasoning as needed (do not add salt for low-sodium).
Stir in and fresh just before serving.
Helpful tips
Batch-cook and freeze portions for easy meal prep; chilli stores well for up to 3 months.
You can add chopped carrots or celery for extra veggies and fiber.
If you want more heat, increase cayenne pepper or add diced fresh chilli, but always taste first.
Letting the chilli sit for an hour off the heat enhances flavor even further.It will taste even better the next day.
