- CKD non-dialysis
- 2 pounds ground turkey breast, uncooked
- 2 tablespoons olive oil
- 1/2 cup onion
- 1/2 cup celery
- 1/2 cup carrots
- 3 garlic cloves
- 1 tablespoon chili powder
- 2 bay leaves
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 cup red kidney beans
- 15 ounces canned pumpkin puree
- 1/2 cup canned chopped green chiles
- 3 cups low-sodium chicken broth
- Chop onion and celery; thinly slice carrots and mince garlic cloves.
- In a large pot heat 1 tablespoon olive oil over medium heat and sauté onion, celery, carrots and garlic until tender. Remove from pot and set aside.
- Add turkey and remaining 1 tablespoon of olive oil to pot and cook until crumbles are no longer pink.
- Add sautéed vegetables and remaining ingredients to the pot and stir.
- Reduce heat to a simmer and cook for 1 hour. Stir occasionally to prevent ingredients from sticking to the pot.
- Remove bay leaves before serving.
- If desired, add red chili pepper flakes for added spice.
- Pumpkin replaces tomatoes and tomato sauce in this recipe. Follow the recommended portion size to keep potassium within an acceptable range for a low potassium kidney diet.
- Beans are high in potassium and phosphorus. Limit recipe to 1 cup. Optionally, you can omit the beans to further reduce potassium and phosphorus.
- Serve chili over rice or with low-sodium crackers. If desired top with chopped chives or cilantro and a spoonful of sour cream or Greek yogurt.
- If you are on a lower protein diet make the recipe with 1 pound of ground turkey and reduce to 8 portions. Protein is 17 mg per cup.
Nutrients per serving
Protein 24 g
Carbohydrates 7 g
Fat 5 g
Cholesterol 39 mg
Sodium 200 mg
Potassium 476 mg
Phosphorus 215 mg
Calcium 53 mg
Fiber 3.5 g
Renal and renal diabetic food choices
- 3 meat
- 1 vegetable, medium potassium
Submitted by: DaVita renal dietitian Melissa from Massachusetts.
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