Yet another low-sodium chili recipe (with beans):
1-1/4 pounds of ground meatloaf mix (ground chuck, ground veal, and ground pork)
2 large yellow onions, chopped
4 ribs celery (medium dice)
2 15-oz cans petite diced tomatoes (no salt added)
2 15-oz cans vegetarian organic dark kidney beans (actually lower sodium than low-salt kidney beans)
1 10-oz can Rotel original tomatoes and green chilis
15 ounces beef stock (I use the beef stock to "rinse" the empty bean cans before adding it to the pot)
1 Tsp dried garlic flakes
2 tsp Fiesta no-salt chili powder
2 tsp ground cumin
1 tsp sugar
1 Tsp corn meal (yellow or white)
Brown meatloaf mix (break into small pieces), add garlic flakes, set aside
In a large pot, saute onion and celery until onion is translucent
Combine browned meatloaf mix with onion and celery, turn heat to low-medium, stir well
Add the diced tomatoes, Rotel, kidney beans, and beef stock; stir well
Heat to a low simmer
Add the spices, stir
Add the corn meal, stir
Simmer until you think it's ready...
If I plan enough ahead, I'll use dried beans, soaked overnight, and pre-cooked before adding to the chili, and diced fresh garlic instead of using dried garlic flakes.