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Low sodium no bean chili in a white bowl topped with shredded cheese, sour cream, and sliced green onion, as seen from above
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4.75 from 4 votes

Low Sodium No Bean Chili

Craving a hearty bowl of comfort that isn't packed with carbs? This low sodium no bean chili is a delicious, healthy, and super easy recipe!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soups and Stews
Cuisine: American
Diet: Diabetic, Gluten Free, Low Salt
Keyword: chili, low sodium, Low sodium chili, no bean chili
Servings: 8
Calories: 240kcal
Author: Diabetic Foodie


  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 jalapeño (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • teaspoons cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste (optional)
  • 2-3 cups low-sodium beef broth
  • 2 bay leaves


  • In a large pot or cast iron Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, green pepper, and jalapeño.
    1 tablespoon olive oil, 1 onion, 1 green bell pepper, 1 jalapeño
  • Sauté for 5-7 minutes until slightly tender.
  • Add the ground beef, breaking it apart with the back of a wooden spoon. Cook until the beef is thoroughly browned, about 5 minutes.
    2 pounds lean ground beef
  • Add the garlic and stir for 2 minutes.
    4 cloves garlic
  • Add all the spices and tomato paste, then mix well.
    2 tablespoons chili powder, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1½ teaspoons cumin, 1 teaspoon dried oregano, 2 tablespoons tomato paste
  • Add the bay leaves and enough beef broth to just cover the ground beef, then stir.
    2 bay leaves, 2-3 cups low-sodium beef broth
  • Bring the mixture to a boil, reduce the heat, cover, and simmer for 30 minutes. You can cook the chili for longer on a lower heat for more intense flavor, but it will be ready in 30 minutes if you want it quickly.
  • Serve the chili with a dollop of sour cream, chopped green onions, and shredded cheddar cheese.


This recipe is for 8 servings of chili. Each serving is 1 cup.
Use low-sodium beef broth or make your own.
If you're not watching your salt, you can add ½ a teaspoon if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


Serving: 1cup | Calories: 240kcal | Carbohydrates: 6.8g | Protein: 25.1g | Fat: 12.4g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 283.1mg | Potassium: 226.4mg | Fiber: 2.5g | Sugar: 3.2g | Net carbs: 4.3g