Kidney-Friendly Cincinnati Chili
A flavorful pasta dish suitable for Renal Diets.
Ingredients
- 1 lb ground meat (beef/chicken/turkey/pork)
- ¼ cup olive oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 4 cups chopped carrots
- 1 head garlic (about 12 cloves or 2 TBS minced garlic)
- 2 TBS chili powder
- 2 tsp cumin
- ¼ tsp chipotle chili powder
- 2 cups unsalted stock/broth
- 1 cup water
- 2 TBS apple cider vinegar
- ½ tsp salt
- cheddar cheese (optional)
Instructions
- Cook ground meat in a dutch oven or a heavy pot over medium heat. Remove and set aside. Drain any fat remaining.
- Add olive oil to pan. Add carrots, onions, and peppers. Cook for about 10 minutes.
- Add garlic cloves and cook for another 5 minutes.
- Add the spices and stir to coat.
- Add stock/broth, water, and salt. Reduce heat to low. Cover. Cook for 15 minutes. Add vinegar.
- Using a regular blender, puree the vegetables. To prevent burning yourself, blend in two batches. You can also use an immersion blender.
- Return the cooked meat to the sauce. Pour sauce over pasta, zucchini noodles, or spaghetti squash.
Notes
Note: For a kidney-friendly meal, be sure to choose regular (NOT whole wheat) noodles to keep potassium and phosphorus at an acceptable level. If you top with cheddar cheese, this will increase the amount of phosphorus for this meal.