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A hearty and deeply flavorful vegetarian chili made without any added salt. Dried lentils and fresh vegetables simmer with smoked paprika, cumin, and chili powder for a satisfying meal that's naturally low in sodium and packed with plant-based protein.
Sauté the vegetables
Bloom the spices
Simmer the chili
Finish and serve
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A hearty and deeply flavorful vegetarian chili made without any added salt. Dried lentils and fresh vegetables simmer with smoked paprika, cumin, and chili powder for a satisfying meal that's naturally low in sodium and packed with plant-based protein.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 258.61 calories per serving with 13.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1/2 cup of uncooked quinoa along with the lentils and an extra cup of broth. This will boost the protein and make the chili even heartier.
Reduce the chili powder to 1 tablespoon to make it less spicy. Serve with a dollop of plain Greek yogurt or a sprinkle of low-sodium cheese.
If you're short on time, you can use two 15-ounce cans of no-salt-added cooked lentils, drained and rinsed. Reduce the simmering time to 20 minutes.
This recipe contains no added salt and is very low in sodium, which is crucial for maintaining healthy blood pressure levels and supporting cardiovascular health.
Lentils are a fantastic source of protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
The combination of lentils and vegetables provides a significant amount of dietary fiber, aiding in digestion, promoting gut health, and helping to regulate blood sugar levels.
Yes, it is very healthy. It's packed with plant-based protein and fiber from lentils, and full of vitamins from the fresh vegetables. Being low in sodium makes it an excellent choice for heart health and blood pressure management.
One serving of this Low-Sodium Lentil Chili contains approximately 330-350 calories, making it a filling and nutritious meal.
Absolutely! This chili freezes beautifully. Let it cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
It's great on its own, or you can serve it with a side of brown rice, quinoa, or a slice of whole-wheat cornbread. Toppings like avocado, a dollop of Greek yogurt, or chopped green onions also work well.
