Low Sodium Sweet Potato & Turkey Chili

Low Sodium Sweet Potato & Turkey Chili

Anthony Valentine, Kidney-Friendly Chef
5 from 1 vote
This chili recipe is absolutely mouth watering! My mom has been making it for our family for some time now and I’ve finally decided to add it to the website. It’s healthy, comforting, and low sodium. The good news? For anyone who loves leftovers…it tastes even better the following day! This low sodium turkey chili recipe has got to be one of my all time favorite chili recipes. Don’t have stock? Use water. Want to use chicken? Go for it! Want to use beef? Sure, use beef stock too! Click on “Serving” below to change the servings.
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Low Sodium
Total Time: 1 hour
Servings: 8 servings
Serving Size:0 g

Nutrition

Calories:170 kcal
Carbs:19 g
Sodium:122 mg
Potassium:695 mg
Phosphorus:170 mg
Protein:15 g
Fiber:3 g

Ingredients 

Ingredients

  • 1 lb Turkey, ground
  • 2 cup Spanish onion, medium diced
  • 1 Jalapeño
  • 3 Garlic Cloves
  • 1 cup Red bell pepper, small diced
  • 2 1/2 tbsp Chili powder
  • 1/2 tsp Ground Cumin
  • 1 Crushed Tomatoes, No Salt Added – 28oz Can
  • 1 Chicken or Vegetable stock, no salt added
  • 2 cup Sweet Potatoes
  • 3 tbsp Olive Oil
  • 1/4 tsp Ginger, ground
  • 1/4 tsp Cayenne pepper (optional)
  • Black pepper, pinch of fresh ground

Instructions

  • Place sauté pan over high heat and add olive oil. Add the ground turkey in an even layer and cook until deeply browned, about 8 minutes.
  • Add the onions, jalapeño, garlic, bell pepper, and sweet potato. Cook on medium for about 305 minutes or until the vegetables are soft.
  • Add spices and cook for 1-2 minutes, or until fragrant. Add the tomatoes and stock and bring to a boil.
  • Reduce to a simmer, cover and cook for 30-45 minutes or until desired chili consistency is reached. Melt on your favorite low sodium cheese at the end and enjoy! [cooked-timer minutes=”30″]Click here for a 30 minute timer[/cooked-timer]

Full Nutrition

Nutrition Facts
Low Sodium Sweet Potato & Turkey Chili
Amount Per Serving (0 g)
Calories 170 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 122mg5%
Potassium 695mg20%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 7g8%
Protein 15g30%
Vitamin A 6101IU122%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 6mg30%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 30mg36%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 8µg8%
Calcium 41mg4%
Copper 1mg50%
Folate 25µg6%
Iron 2mg11%
Manganese 1mg50%
Magnesium 35mg9%
Phosphorus 170mg17%
Selenium 14µg20%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (115)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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