Last week Jody showed us how packaged foods are a big source of sodium for most of us and how we can use the Nutrition Facts Label to see how much sodium a food has in it. Another way to stay on top of how much sodium we eat is to cook more at home from fresh ingredients. Canned soup is a staple for many of us. The canned varieties are convenient, but are often high in sodium. As it turns out, homemade soup is usually very easy to make and you can cook it once and eat it for several meals. This week I have done a recipe round-up of my favorite chili recipes on our website. I have to be honest and share that I do not like chili that has a whole bunch of tomato in it. I prefer a little bit of tomato or even none at all, so you will see that reflected in my choices!

• White Chili: Our recipe of the month is rich in tasty flavor and it keeps great in the freezer for quick meals.
• Slow Cooker Pork Chili: This recipe is perfect for a day when you want to make a bunch of delicious food and have your home smell amazing. This recipe not only makes chili, but also some extra meat to keep for a future use like Shredded Pork Sandwiches.
• Winter Black Bean Soup: I realize this is not exactly a chili recipe, but it checks all the boxes for me. It has beans, rich flavor and goes great with toppings like sour cream and limes. Also, you can use either canned or cooked dry beans in this recipe.

I find my favorites tend to be non-traditional chili recipes and our friends in Texas may disagree with what I have labeled as chili. What are your favorite types of chili? Share with us on our social media!