Recipe – Chili Con Carne

Posted on Nov 19, 2012 | 0 comments

Chili is such a wonderful food to fill you up.  Add a few unsalted crackers to this and you have a great meal.  You can make this and freeze it for use later – put one cup in a baggie and freeze lying flat, then when you are ready to eat it, pull it out and put it into a microwave safe bowl and cook.  It’s great for renal diets because there are no beans, so you have a lower phosphorus level.  Let me know what you think!

Recipe – Chili Con Carne

Recipe Type: Entree
Cuisine: American
Author: Mathea
Prep time:
Cook time:
Total time:
Serves: 8
This chili will keep you warm and works for pre-dialysis and ESRD patients both! I found it at
  • 1.5 pounds lean ground beef
  • 16 ounce can low sodium stewed tomatoes, blenderized
  • 1 tablespoon oil
  • 1-2 tablespoons chili powder (to taste)
  • 1/2 cup onions, chopped
  • 1 stalk celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1.5 cups water
  1. Heat large skillet on medium heat. Add oil, onion, celery, and pepper until tender but not brown.
  2. Add ground beef, breaking into small pieces and cook until brown.
  3. Add blenderized tomatoes, chili powder, and water. Mix thoroughly; reduce heat to low.
  4. Simmer for several hours.
  5. Serving Size = 1 cup
  6. Potassium = 450 mg
  7. Phosphorus = 180 mg
Serving size: 1 cup Calories: 190 Fat: 10 Carbohydrates: 5 Sodium: 116 Fiber: 1.25 Protein: 20


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