Vegetable Chili

Submitted by Dani Renouf, RD, MSc, CDE

Vegetable Chili

Ingredients

• ½ onion, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 tablespoon garlic powder
• 2 teaspoons dried oregano
• 1 tablespoon chili powder
• 425 g kidney beans, rinsed and drained
• 425 g garbanzo beans, rinsed and drained
• 425 g black beans, rinsed and drained
• 1 tablespoon olive oil
• 14 ounces low-sodium vegetable broth

Directions

In your slow cooker pot, combine the following ingredients and cook for 4 hours on high heat, or 8 hours on low heat.

Nutrient Analysis

Calories: 246.2 g

Protein: 13 g

Carbohydrates: 41 g

Fibre: 13 g

Total Fat: 4.3 g

Sodium: 530.8 mg

Phosphorus: 200.42 mg

Potassium: 536.94 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/8th of the total recipe

Renal and Diabetic Exchanges

2 protein choices
2.7 carb choices
2 vegetable choices