This recipe contains less than 600 milligrams of sodium per serving thanks to the healthy ingredients. It is also low in saturated fat thanks to the ground turkey, a lean meat. Hot tip: To lower your sodium intake further, always rinse and drain canned vegetables. 

Ingredients:

• 2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 pound extra lean ground turkey or chicken
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 (28 ounce) can of no-salt-added diced or crushed tomatoes
• 1 1/4 cups reduced sodium chicken broth
• 2 (15 ounce) cans reduced sodium dark red kidney beans, rinsed and drained
• 1 (15 ounce) can sweet corn, rinsed and drained
• For toppings: Cheese, avocado, tortilla chips, cilantro or plain Greek yogurt

Instructions: 

1. Place oil in a large pot and place over medium high heat. Add onion, garlic and red pepper and sauté for five to seven minutes, stirring frequently. 
2. Add in ground turkey and break up the meat; cooking until no longer pink. 
3. Add chili powder, cumin, oregano, cayenne pepper and salt to ground turkey mixture; stir for about 20 seconds.
4. Add tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. 
5. Garnish with anything you would like.