Ingredients

• 2 pounds ground turkey breast, uncooked
• 2 tablespoons olive oil
• 1/2 cup onion
• 1/2 cup celery
• 1/2 cup carrots
• 3 garlic cloves
• 1 tablespoon chili powder
• 2 bay leaves
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 cup red kidney beans
• 15 ounces canned pumpkin puree
• 1/2 cup canned chopped green chiles
• 3 cups low-sodium chicken broth

Preparation

1. Chop onion and celery; thinly slice carrots and mince garlic cloves.
2. In a large pot heat 1 tablespoon olive oil over medium heat and sauté onion, celery, carrots and garlic until tender. Remove from pot and set aside.
3. Add turkey and remaining 1 tablespoon of olive oil to pot and cook until crumbles are no longer pink.
4. Add sautéed vegetables and remaining ingredients to the pot and stir.
5. Reduce heat to a simmer and cook for 1 hour. Stir occasionally to prevent ingredients from sticking to the pot.
6. Remove bay leaves before serving. 
7. If desired, add red chili pepper flakes for added spice.

Helpful hints

• Pumpkin replaces tomatoes and tomato sauce in this recipe. Follow the recommended portion size to keep potassium within an acceptable range for a low potassium kidney diet.
• Beans are high in potassium and phosphorus. Limit recipe to 1 cup. Optionally, you can omit the beans to further reduce potassium and phosphorus.
• Serve chili over rice or with low-sodium crackers. If desired top with chopped chives or cilantro and a spoonful of sour cream or Greek yogurt.
• If you are on a lower protein diet make the recipe with 1 pound of ground turkey and reduce to 8 portions. Protein is 17 mg per cup.