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Chili Con Carne - Renal diet

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Again, another great recipe for people on a renal diet.


This was was also a great success and much liked.




Serves 6


Serving size : 1 cup




1 1/2 pounds lean ground beef

16 ounce can stewed tomatoes, blenderized

1 tablespoon oil

1-2 tablespoons chili powder (to taste)

1/2 cup chopped onion

1 stalk celery, chopped

1/2 cup chopped green bell or chili pepper

1 1/2 cup of water

Preparation :


Heat large skillet on medium heat. Add oil, onion, celery and pepper until tender, but not brown. Add ground beef, breaking into small pieces and cook until brown. Add blenderized tomatoes, chili powder and water. Mix thoroughly; reduce heat to low. Simmer for several hours (2 hours is more than enough in my opinion).


Calories : 260

Protein 22 g

Carbs 5 g

Fat 14 g

Sodium 116 mg

Potassium 438 mg

Phosphorus 190 mg


Renal and renal diabetic food choices : 3 ounces of meat, 1 medium potasium vegetable


Note : You can freeze it too!

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I love chile, and this is pretty close to my standard Betty Crocker recipe. I cook down the meat with the onions and celery. I use two cans of tomatos and no water. I also add red kidney beans for the last 20-30 minutes. Worcester (sp?) sauce, 1 tsp sugar, frozen corn, and other spices such as coriander and cumin work well too.


There's so many variations. It's hard to go wrong.

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It's the most adaptable recipe I know! My family will add a bit of sour cream on top and eat it with tortillas. I make mine quite spicy!


But of course, if you're on a renal diet, you must be careful with potassium, phosphorus, and sodium...

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