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Vegetable Chili

A low-protein recipe for kids and adults with PKU —
from the Resource Mothers Handbook

vegetable cooking spray
1 tsp (5 gm) vegetable oil
2 cup (336 gm) chopped onion
2 cup (140 gm) sliced fresh mushrooms
1½ cup (105 gm) diced carrots
2 cloves garlic, minced
2 cup (232 gm) sliced yellow squash
1 cup (140 gm) diced sweet red pepper
2- 14½ ounce (822 gm) cans whole tomatoes, undrained, chopped
2 cup water
1 jalepeno pepper, seeded, chopped
1 Tbl chili powder
1 tsp ground cumin
1/8 tsp ground red pepper
1 cup (78 gm) broccoli

Coat a dutch oven with cooking spray; add oil.  Place over medium-high heat until hot.  Add onion, mushroom, carrot and garlic; sauté until tender.  Stir in squash and next 7 ingredients.  Bring to a boil; cover, reduce heat, and simmer 15 minutes.  Stir in broccoli.  Cover and simmer 20 additional minutes.  Yield: 6- 1½ cup servings.

Total Phe in recipe: 597 mg
Total Phe per serving: 99 mg

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