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Recipe tags: Chicken, Stew

Meats and seafood

Chicken Chili

Recipe submitted by DaVita renal dietitian Elizabeth from Pennsylvania.

Portions: 8

Serving size: 1-cup chili plus 1/2-cup rice

Ingredients

• 1 tablespoon canola oil
• 4 cloves garlic, or 2 teaspoons chopped garlic in oil (jar)
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup green pepper, chopped
• 14-ounce can chicken broth, low sodium (140 mg or less per cup)
• 1-1/2 pounds (3 cups) cooked, chopped chicken
• 1 cup dark red kidney beans, canned, drained and rinsed
• 1 cup diced tomatoes, no salt added, drained
• 3/4 cup salsa, low sodium
• 3 tablespoons chili powder
• 1 teaspoon ground Mexican oregano
• 1/2 cup grated cheddar cheese
• 1/2 cup sour cream
• 4 cups white rice, cooked

Preparation

1. Pour oil in a large stock pot.
2. Sauté garlic, onion, celery, carrot and green pepper until soft.
3. Add low-sodium broth and bring to a boil.
4. Add chicken, beans, tomatoes, salsa, chili powder and oregano.  Simmer for 1 hour.  
5. Serve 1-cup chili over 1/2-cup white rice. Top each serving with 1 tablespoon grated sharp cheddar cheese and 1 tablespoon sour cream.

Helpful Hints

• If you wish, use a stewing chicken or a pre-cooked rotisserie chicken. Pull meat from bones and chop. Boneless chicken breast, lean ground turkey or chicken are also acceptable.
• Suggested low-sodium brands for this recipe include:  Green Giant® red kidney beans, Nature’s Promise® or Newman’s Own salsa, Health Valley® canned, low-sodium chicken broth, Del Monte® canned, diced, no-salt-added tomatoes
• Freeze 1 cup portions for a quick meal later.
• Recipe is easy to reduce for a smaller batch.
• If you are on a protein-limited diet, adjust this recipe by decreasing the portion of meat and cheese.

Nutrients per serving

• Calories: 355
• Protein: 24 g
• Carbohydrate: 38 g
• Fat: 12 g
• Cholesterol: 59 mg
• Sodium: 348 mg
• Potassium: 653 mg
• Phosphorus: 270 mg
• Calcium: 133 mg
• Fiber: 4.7 g

Renal and Renal Diabetic Food Choices

• 3 meat
• 1-1/2 vegetable, medium and high potassium
• 2 starch

Carbohydrate Choices

• 2-1/2

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