Fall always has me excited to reach for cozy sweaters and hot bowls of chili. So, I made a delicious kidney stone-safe version for us all to try!
Note that I took out the traditional black beans and replaced them with green beans. Remember folks, this is a portion game, and although green beans have oxalate, it’s less than most beans.
I didn’t want to use chili spices—I was having a taste for more of an Italian flavor. You can easily sub out my seasonings for cumin, cayenne, chili powder, and other traditional chili flavors. YOUR kitchen, YOUR rules.Print
Low Carb Italian Chili
- Yield: 4 Servings 1x
- 1/2 chopped red onion
- 1 Cup of fresh green beans
- 1 pound ground turkey
- 1/2 Cup of fresh basil
- 2 Tablespoons of Italian Seasoning (oregano, parsley, thyme, sage, marjoram)
- 1 Can (14.5 ounces) of low sodium diced tomatoes (Muir Glenn)
- Heat up saute pan with olive oil
- Dice up the onion and, when oil is shimmering, put in the pan.
- In another oiled pan, cook ground turkey until cooked through.
- In a saucepot, add diced tomatoes on med-high heat.
- Add Italian seasoning, green beans, and fresh basil.
- When the sauce slightly bubbles, put on low heat and let simmer for 15 or so minutes.
- When onions and ground turkey are cooked, place in the saucepot, and you’re done!
Oxalate: 18mg Calcium: 80mg
- Calories: 201
- Sugar: 3g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 78mg