Low Sodium Chili

Boy it has been awhile hasn't it? I am still here. I took a trip for the long labor day weekend, I have a furniture installation in progress at a fire station and well just more work than usual. A blessing but it is cutting into blogging. I am still cooking and taking photos but really behind in posting. I hope this weekend I will catch up a bit.

This is another experiment in eliminating sodium from a tried and true recipe. I tried making my Wendy's Chili recipe with all no or low sodium ingredients. It was a hit with the family, deliciously spicy. I think using fresh hatch chilies instead of a can of green chilies is what did it. I really enjoyed it. But if spicy foods is not your thing add the hatch chilies in the last 10 minutes of cook time. This was a successful experiment. Just cutting out some of the sodium is a healthy option for my family.

Low Sodium Chili

Serves 4

Ingredients

2 Hatch or Anaheim (California) green chilies

1 lb. 93% lean ground beef

1 small onion, diced

1 rib celery, chopped

15 oz. can no salt added diced tomatoes (liquid included)

15 oz. can no salt added red kidney beans (liquid drained)

15 oz. can no salt added pinto beans (liquid drained)

8 oz. can no salt added tomato sauce

1 cup water

2 Tbsp. chili powder

1/2 Tbsp. ground cumin

1/2 tsp. ground black pepper

1/8 tsp. red pepper flakes

1/4 tsp. garlic powder

Directions

Pre-heat grill to medium-high heat for 10 minutes.

To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

Heat a Dutch oven to medium high heat. Brown beef over medium heat breaking into small pieces with a spoon. When beef is brown, add the remaining ingredients stirring to combine thoroughly. Over medium heat, bring to a simmer. Reduce the heat to low, and continue simmering covered 50−60 minutes, stirring occasionally. Serve and enjoy!

Linking to:
Miz Helen's Country Cottage: Texas Star Chili Cook Off 2014