So today I decided to try a new recipe for my husband and myself as he is a lover of anything spicy. Also, since I have been trying to avoid tomatoes which are on my No-No list of items to eat with CKD3, it was worth giving it a try, since regular chili is loaded with tomatoes, also beef, which is higher in protein. Chicken felt like a safer choice. Also, no tomatoes, YEAH!
The red pepper in the recipe replaces the flavor of the tomatoes without the added potassium and phosphorus.
I haven't even added the fact that its filling. Great for those cold winter days and has a kick of heat to it. It tastes great served with a low sodium corn bread. Since snow is still on the ground where we reside something warm and filling was just what the Dr called for today....
Recipe: Serves 6-8 (so be mindful of serving size per person)
1T Olive oil
1 lb. boneless, skinless chicken breast, cut into cubes
1 large onion, diced
3-4 Garlic cloves, minced
1 Red bell pepper. diced
1 - 4 oz can diced green chilies (these can be omitted if you don't like too much spice)
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
4 cups No salt added chicken broth
2 cans Cannellini beans, 15 oz each, drained and rinsed well
1 c frozen corn (optional as adds slight potassium)
1/4 tsp lime juice
1. In a large pot, heat olive oil over medium heat. Add the onion, red bell pepper, and garlic. Sauté together for 3-5 minutes until soft.
Add the cubed chicken to the pot and cook until chicken no longer is pink in color.
Stir in the chili powder, cumin, oregano, and black pepper, diced green chilis if using. Cook for 1 minute until fragrant.
Add the low sodium chicken broth, and the drained, rinsed white beans to the pot. Bring to a simmer and simmer for 20 to 30 minutes, allowing the flavors to blend.
Stir in the frozen corn (if using). Cook for another 5 minutes until heated through. Garnish with a 1T of sour cream and fresh parsley. Serve with warm low sodium cornbread fresh from the oven and enjoy!
*Canned beans contain high amounts of sodium and phosphorus in the canning liquid. Draining then rinsing the beans will reduce this content significantly.
As always, enjoy...
Lee
Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans.......
This recipe is absolutely wonderful and so thoughtful for anyone managing CKD3! I love how you've carefully considered every ingredient — using no-salt-added chicken broth, rinsing the cannellini beans to reduce sodium and phosphorus, and swapping beef for chicken to keep protein levels in check. The tip about draining and rinsing canned beans is so valuable and something many people with kidney disease don't know about.
ReplyDeleteThe red bell pepper as a tomato substitute is genius — getting that rich flavor without the extra potassium and phosphorus is a game changer for kidney-friendly cooking. And serving it with low sodium cornbread on a snowy day sounds absolutely perfect!
My husband would love the kick from the green chilies too. I'm definitely saving this recipe to try soon. Thank you for making kidney-friendly eating feel cozy and delicious rather than restrictive. This is exactly the kind of practical, real-life health information people need!
For more healthy tips and information, feel free to visit my blog at https://healthyinformationideas.blogspot.com