Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/vegetable-chili/

Vegetable Chili

Submitted by Dani Renouf, RD, MSc, CDE

Vegetable Chili

Ingredients

1/2
onion, diced
2
stalks celery, diced
1
carrot, diced
1
bell pepper, diced
1 tbsp
garlic powder
2 tsp
dried oregano
1 tbsp
chili powder
425 g
kidney beans, rinsed and drained
425 g
garbanzo beans, rinsed and drained
425 g
black beans, rinsed and drained
1 tbsp
olive oil
14 oz
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

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/8th of the total recipe

Renal and Diabetic Exchanges

1.04 protein choices
2.7 carb choices
2 vegetable choices

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup