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

    Diet Types:
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1 tablespoon canola oil
  • 4 garlic cloves 
  • 1 cup onion
  • 1 cup celery
  • 1 cup carrots
  • 1 cup green pepper
  • 1-1/2 pounds chicken, boneless, skinless, cooked
  • 14 ounces low-sodium chicken broth
  • 1 cup low-sodium diced tomatoes
  • 1 cup kidney beans
  • 3/4 cup salsa
  • 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


  1. Chop garlic, onion, celery, carrots and green pepper. Dice cooked chicken.
  2. Pour oil in a large stock pot.
  3. Sauté garlic, onion, celery, carrot and green pepper until soft.
  4. Add low-sodium broth and bring to a boil.
  5. Drain tomatoes. Drain and rinse kidney beans. 
  6. Add chicken, beans, tomatoes, salsa, chili powder and oregano to sauted vegetables. Simmer for 1 hour.  
  7. 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

  • 1-1/2 punds cooked chicken is approximately 3 cups. If you wish, use a stewing chicken or a pre-cooked rotisserie chicken. Pull meat from bones and chop.
  • Compare brands and buy the lowest sodium canned and bottled ingredients.
  • 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

Carbohydrates 38 g

Fat 12 g

Cholesterol 59 mg

Sodium 348 mg

Potassium 653 mg

Phosphorus 270 mg

Calcium 133 mg

Fiber 4.7 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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