Low-Sodium Vegetable Chili (Meal Prep Friendly Recipe)

This is not your average Low-Sodium Vegetable Chili—it’s bold, smoky, and packed with layers of flavour. 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, flavourful toppings like low-sodium 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!

Jump to:

• What Makes this Chili Recipe is Low-Sodium?
• Ingredients
• Instructions
• Storage & Tips
• Watch how this low sodium chili recipe was made on our YouTube channel 
• Equipment Used
• Low-Sodium Vegetable Chili (Meal Prep Friendly Recipe)

What Makes this Chili Recipe is Low-Sodium?

A traditional chili relies on soy sauce, Worcestershire, or bouillon cubes, all of which can be high in sodium. This chili is packed with bold flavours without relying on excess salt. Here’s why:

• No-salt-added vegetable broth, canned beans, and fire-roasted tomatoes keep sodium levels in check. 
• Fresh vegetables like sweet potatoes, peppers, and zucchini add natural depth and richness.
• A homemade spice blend delivers bold flavour without store-bought seasoning packets, which often contain added salt.
• Dried ancho chilies and a small amount of chipotle peppers in adobo sauce provide smoky heat and richness, with minimal sodium contribution per serving. 

Ingredients

Chili Base

• Dried ancho chilies
• Vegetable broth, no salt added
• Olive oil
• Onions
• Garlic
• Celery ribs
• Jalapeños
• Chili powder
• Chipotle peppers in adobo sauce
• Fire-roasted or regular diced tomatoes, no salt added
• Fire-roasted crushed tomato puree
• Fire-roasted diced tomatoes
• Sweet potatoes
• Red bell peppers
• Green bell peppers
• Zucchinis
• Beans (kidney beans, black beans, white kidney beans) no salt added
• Green lentils

Low Sodium Chili Seasoning

Use 3 tbsp for chili, save 1 tbsp for Cajun corn if making it

• Paprika
• Granulated garlic
• Dried oregano
• Black pepper
• Onion powder
• Cayenne pepper
• Aleppo pepper
• Dried thyme
• Smoked paprika
• Cumin
• Salt

For Serving, optional

• Tortilla chips, no salt added or a less sodium variety
• Cajun Corn, low-sodium recipe
• Aged cheddar cheese
• Sour cream
• Fresh cilantro
• Jalapeno
• Avocado
• Green onions
• Red onions diced
• Limes

See the recipe card below for quantities.

Instructions

Prepare the Ancho Chili Sauce

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

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

Build the Chili

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

Stir in garlic and cook for 2 minutes, then add celery and jalapeños, cooking for another 4 minutes.

Add 3 tablespoons of the seasoning mix and chili powder. Stir well and cook for 1 to 2 minutes to bloom the spices.

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.

Finish & Serve

Just before serving, stir in the cooked lentils to warm through.

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.

Storage & Tips

• Make it a Smaller Batch: This recipe is designed for a large pot, but if you are cooking for a smaller group, you can easily halve the ingredients for a more manageable portion without adjusting the cooking time.
• Make Ahead: This chili tastes even better the next day as flavours meld overnight.
• Storage: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a healthy meal the next day.
• Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if needed.

Watch how this low sodium chili recipe was made on our YouTube channel 

Equipment Used

We crafted this chili in the Hestan Culinary Thomas Keller Insignia 12 Quart Stockpot with the 12.5-inch Universal Lid—designed for pro-level performance at home. The ProCore™ aluminum core ensures 35% greater heat conductivity for smooth, even simmering, while flush rivets make cleanup a breeze (because who loves scrubbing?).

The Cajun corn? Sizzled to perfection in the Thomas Keller 11-inch TITUM® Nonstick Skillet, with tri-ply construction and a diamond-reinforced surface that’s as durable as it is nonstick—so every kernel cooks up golden and flavourful, without the fuss.

And when it came time to stir and serve? We reached for the Hestan Culinary Stainless Steel Spoon—with a comfortable grip, balanced weight, and polished precision, making every scoop a breeze.

Click on our affiliate links above to shop. Proud Hestan Culinary Ambassador, opinions in this post are always our own!