Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • 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


  1. Chop onion and celery; thinly slice carrots and mince garlic cloves.
  2. 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.
  3. Add turkey and remaining 1 tablespoon of olive oil to pot and cook until crumbles are no longer pink.
  4. Add sautéed vegetables and remaining ingredients to the pot and stir.
  5. Reduce heat to a simmer and cook for 1 hour. Stir occasionally to prevent ingredients from sticking to the pot.
  6. Remove bay leaves before serving. 
  7. If desired, add red chili pepper flakes for added spice.

Helpful hints

  • 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

Calories 168

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

Carbohydrate choices


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