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Low-Sodium Vegetable Chili

Low-Sodium Vegetable Chili

Courtesy of Zimmysnook

Servings

14-16

Prep Time

30 minutes

Cook Time

3 hours

This is not your average veggie chili—it’s bold, smoky, and packed with layers of flavor. A blend of fire-roasted tomatoes, sweet potatoes, and three kinds of beans makes it hearty and satisfying, while ancho chilies and a touch of chipotle peppers in adobo sauce add just the right amount of heat and depth. The best part? It is a big-batch, low-sodium recipe, perfect for feeding a crowd on game day, meal prep, or freezing leftovers. Made in a large stockpot, it simmers for hours, filling your kitchen with cozy, irresistible aromas.Need a smaller portion? Simply halve the ingredients for a regular-sized batch. Serve it with low sodium tortilla chips for scooping and top it with vibrant, flavorful toppings like Cajun corn, grated cheddar, a dollop of lime-infused sour cream, fresh avocado slices, jalapeños, cilantro and green & red onions. This delicious chili will warm you up on even the snowiest of days!

Ingredients

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    • 5 dried ancho chilies, seeds removed and diced
    • 2 cups vegetable broth, no salt added
    • 2 tablespoons olive oil
    • 4 small onions, chopped
    • 6 cloves garlic, minced
    • 4 celery ribs, diced
    • 4 jalapeños, diced (seeds optional for less heat)
    • 3 tablespoons chili powder
    • 2 tablespoons chipotle peppers in adobo sauce
    • 2 (28 0z) cans fire-roasted or regular diced tomatoes, no salt added
    • 1 (28 oz) can fire-roasted crushed tomato puree
    • 1 (28 oz) cans fire-roasted diced tomatoes
    • 2 lbs sweet potatoes, diced
    • 2 red bell peppers, diced
    • 2 green bell peppers, diced
    • 4 small zucchinis (about 5” long), cut into small pieces
    • 3 (19 oz) cans of beans (kidney beans, black beans, white kidney beans), no salt added, drained & rinsed 
    • 2 cups cooked green lentils

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    • (Use 3 tbsp for chili, save 1 tbsp for Cajun Corn if making it)

    • 2 ½ teaspoons paprika
    • 2 teaspoons roasted granulated garlic
    • 1 teaspoon dried oregano
    • 1 teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon Aleppo pepper
    • 1 teaspoon dried thyme
    • ½ teaspoon smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon salt

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    • Tortilla chips, no salt added or less salt
    • Cajun Corn (recipe link)
    • Aged cheddar cheese, grated
    • 1 cup sour cream mixed with the juice and zest of 1 lime
    • Fresh cilantro, finely chopped
    • Jalapeno pepper, sliced
    • Avocado, sliced
    • Green onions, thinly sliced
    • Red onions, diced
    • Lime slices

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    • Thomas Keller Insigna 12-QT Stock Pot

    Directions

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      1. Heat a 12-quart stockpot over medium heat. Add ancho chilies and toast for 10 minutes, stirring occasionally.

      2. Transfer chilies to a blender, add vegetable broth, and blend until smooth. Set aside.

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      1. In the same pot, heat olive oil over medium heat. Add onions and sauté for 5 minutes, stirring occasionally.

      2. Stir in garlic and cook for 2 minutes, then add celery and jalapeños, cooking for another 4 minutes.
      3. Add 3 tablespoons of the seasoning mix and chili powder. Stir well and cook for 1 to 2 minutes to bloom the spices.
      4. Add all remaining ingredients except for the lentils. Bring to a boil, then reduce heat to low. Cover and let simmer for 3 hours, stirring occasionally.

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      1. Stir in the cooked lentils to warm through before serving.

      2. Ladle into bowls and serve it with tortilla chips for scooping and top it with vibrant, flavourful toppings like Cajun corn, grated cheddar, a dollop of lime-infused sour cream, fresh avocado slices, jalapeños, cilantro and green & red onions.