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Chili

Updated: Friday, May 10 2013, 09:23 AM CDT

What
could be better on a cold day than a nice warm bowl of chili?  You may
not realize that one of your favorite comfort foods has many nutritional
benefits.  Chili is full of fiber, a great source of protein and is
full of vitamins and minerals.  However chili can also be full of
sodium.  One cup of canned prepared chili can have up to 1300 mg of
sodium – more than half of the recommended amount of sodium for one
day!  Hy-Vee Registered Dietitian, Nicole Johnson, will show your
audience some easy tips that will help cut down the sodium in any chili
recipe. 

Low-sodium canned products:

Using
canned products makes chili super easy and super quick!  When choosing
which canned products to put in your chili, look for the “no-salt added”
or “low-sodium” varieties.  You can find “no-salt added” canned black
beans, kidney beans, chili beans, corn, diced tomatoes and tomato
sauce.  Use half of these products instead of your ordinary canned
products and you will save a lot of sodium!   

Fresh vegetables:

Use
fresh vegetables in any chili recipe for added nutrition and added
flavor.  I like to sauté a red onion and a red bell pepper and add that
into my chili.  Other good vegetables to add are jalapeno peppers, green
bell peppers and fresh tomatoes. 

Chili


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