Low-Sodium Vegetable Chili (Meal Prep Friendly Recipe)
This is not your average veggie 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.
Ingredients
Chili Base:
- 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 oz 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 beans (kidney beans, black beans, white kidney beans) no salt added, drained & rinsed
- 2 cups cooked green lentils
Low Sodium Chili Seasoning: (Use 3 tablespoon for chili, save 1 tablespoon 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
For Serving, optional
- Tortilla chips no salt added or less sodium variety
- Cajun Corn Low-sodium recipe
- 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 for adding a squeeze of lime juice
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.
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Notes
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.
Tried this recipe?Let us know how it was!