Low Sodium Dutch Oven Chili

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 lbs ground beef (80/20)
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup low-sodium beef broth

For serving

sour cream, for serving (optional)
shredded cheddar cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced scallions, for serving (optional)

Instructions

1
Heat the olive oil in a 5–6 qt Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Increase the heat to medium-high. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 8–10 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.

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