Easy Low Iodine Diet Classic Chili Recipe

When following a low-iodine diet, you can still enjoy classic chili! Here’s our own version of this all-time favorite to help make it easier.

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Thyroid cancer patients often need to follow a low iodine diet, but that doesn’t mean they can’t enjoy classic chili. We offer our own recipe for the dish below in an attempt to make it easier for you! The ingredients are easy to find (or make) and will be available at your local grocery store. Chili is one of those dishes that everyone loves, so this should be no different when cooking with a low-iodine diet.

Prep

20 m

Cook

40 m

Ready in

60 m

Ingredients

  • 1 lb Ground Beef
  • 1 large Onion, diced
  • 2 Celery ribs, chopped
  • 4 garlic cloves, pressed or minced
  • ½ tsp Kosher salt or non-iodized table salt
  • 2 T Chili powder
  • 1-½ tsp Paprika
  • 2 tsp Cumin
  • ½ tsp Cayenne pepper, to taste
  • 2 c fresh Tomato, chopped
  • 2 c Black beans *
  • 2 c Water, or homemade broth (vegetable or chicken) *
  • 1-½ tsp Red wine vinegar or lime juice

LID Friendly Toppings

  • Avocado, sliced or diced
  • Salt-free Tortilla chips, crumbled
  • Cilantro, chopped

* Check the labels of the black beans to make sure there is no iodine included. Do the same if you opt for store-bought broth instead of homemade.

Serves about 4 to 6.

Cherry Tomatoes - Bruschetta

Instructions

Preparing Fresh Tomatoes

Cut a small X in the bottom of each tomato and immerse in boiling water for 30 seconds.

Remove and slip the skin off. Cut tomato in quarters and scoop out as many seeds as possible, reserving liquid. Dice.

Preparing the Chili

Brown ground beef, and drain. Stir in onion and celery. Cook until onions are translucent, about 7 to 10 minutes.

Add garlic, salt, chili powder, paprika, cumin, and cayenne pepper. Cook until fragrant, about 1 minute.

Add tomatoes and their juices, drained black beans and water (or fresh broth). Stir to combine and let come to a simmer. Continue cooking, stirring on occasion and reducing heat if needed, for 30 minutes.

Add red wine vinegar or lime juice and mix to combine. Serve in bowls with garnishes of your choice.

The chili will keep in the refrigerator for about 4 days or you can freeze it to keep longer.

Try out our other recipes.

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Looking for Low Iodine Recipes?

We compiled our 10 best low-iodine diet recipes. Try these easy dishes for thyroid cancer survivors.

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