Pumpkin Chili

Reviews

Portions:
10

Serving Size:
1 cup

Diet Types:

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.

Submitted by: DaVita renal dietitian Melissa from Massachusetts.