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Chef Aaron McCargo, Jr.:

Turkey Chili

Yield: Serves 8 (1 serving = 3oz or 84g)

Ingredients

  • 2 quarts low-sodium chicken stock
  • 2 pounds fresh “natural” turkey breast, boneless, skinless, cubed small
  • ¼ cup canola oil
  • 1 cup onions, diced
  • 1 cup red and green bell peppers, diced
  • ¼ cup celery, finely diced
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon cumin
  • 1 tablespoon black pepper
  • 2 tablespoons dark hot chili powder
  • ½ teaspoon cayenne pepper
  • ½ cup flour
  • 2 tablespoons no-sodium chicken bouillon

Directions

  1. In large stock pot add stock and turkey and cook for about 1 hour or until turkey begins to become fork tender

  2. In large sauté pan on medium-high heat add oil, then onions, bell peppers, celery, Italian seasoning, cumin, black pepper, chili powder and cayenne pepper, stirring for 2-4 minutes

  3. Add flour while stirring constantly for 3-5 minutes to create a paste-like consistency Turn off heat

  4. Add bouillon to stock pot and stir

  5. Add vegetable mixture slowly to stock pot, stirring constantly from the pot’s sides and bottom to make sure nothing gets scorched

  6. Continue to cook for 15-20 minutes until thickened

  7. Turn off heat and serve

Chef Aaron McCargo, Jr. cooking dialysis-friendly turkey chili
Nutrition Per Serving
Calories 261
Protein 28 g
Carbohydrate 5 g
Total Fat 10 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 73 mg
Potassium 518 mg
Phosphorus 218 mg
Sodium 208 mg
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