Mexican

Chili - Low Sodium takes 15 minutes to prepare.

Chili - Low Sodium takes 120 minutes to cook.

Chili - Low Sodium makes 6 servings.

The ingredients for Chili - Low Sodium are:

1 lb lean gound beef
2 c kidney beans, prepared from dry with no salt
1 can tomatoes
1 can no salt added tomatoes
1 green pepper, chopped
3 onions, chopped
6 T chili powder
1 T curry powder
1T cumin
1T oregano
4 cloves garlic, minced

Here is how you make Chili - Low Sodium:

Chop all of the vegetables before you start. Brown the ground beef in a large dutch oven over medium high heat. Make sure to keep breaking up the meat as it cooks. REduce the heat to medium low. Add the vegetables and cook until tender. Stir in all of the spices and cook for another minutes to bring out the flavor of the spices. Add the tomatoes and beans. Simmer for up to two hours over very low heat. You may need to add some water to get a consistency you like. You may do this in a crockpot for as long as you like. Serves six. Number of Servings: 6Recipe submitted by SparkPeople user MARYOHIO.

The nutritional information for Chili - Low Sodium is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 349.2

• Total Fat: 17.9 g
• Cholesterol: 56.7 mg
• Sodium: 176.4 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 9.0 g
• Protein: 21.3 g

Chili - Low Sodium is Mexican cuisine.