Low Oxalate Chili

Traditional chili, loaded with beans, tomatoes and other moderate to high oxalate ingredients, has been off the table for those living a low oxalate lifestyle. If you're missing the  warm, hearty taste of chili,  try our Low Oxalate Chili, made with red peppers, black eyed peas and pumpkin, with lower oxalates per serving!

 shutterstock_187558529

Prep Time: 5 minutes

Cook Time: 14 minutes

Serves: 12


INGREDIENTS

  • 1 tbsp coconut oil
  • 1 lb ground turkey
  • 1 red onion
  • 1 small red bell pepper
  • 3 garlic cloves
  • 1 tbsp chili powder
  • ½ tsp cayenne pepper
  • ½ c lentils
  • 2 cup beef broth (low sodium)
  • 1 tsp dried basil
  • 16 oz package frozen black-eyed peas
  • 1 ½ cup pumpkin puree

Directions

  1. Cook the first 8 ingredients in a large saucepan over medium-high heat, stirring often, until meat crumbles and is no longer pink.
  2. Add remaining ingredients to the mixture and bring to a boil.
  3. Reduce heat to medium for 30 minutes while continuing to stir occasionally.
  4. Serve in soup bowls with desired toppings. 

NUTRITIONAL ANALYSIS

Calories - 133

Total Fat - 4g

Cholesterol - 27 mg

Sodium - 189 mg

Potassium - 325mg

Carbs - 13g

Protein - 12g 

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