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Wild Salmon Chili
Description

Nothing warms a cold night like a great bowl of chili - this is truly a unique take on a great a traditional dish.
Ingredients
At a glance
Main Ingredient
Seafood
Course
Soups
Dinner
Lunch
Makes
Serves 4

12 oz Wild Red Alaska skinless-boneless smoked salmon

2 cans (15 oz. each) black beans

2 Tablespoons diced sweet onion

1 tsp fresh garlic, chopped finely

2 cans (15 oz each) diced Roma tomatoes

1 can sweet yellow corn

1/4 teaspoon cayenne pepper

2 tablespoons ancho chili powder

Sea salt and organic black pepper, to taste

1/2 cup (2 oz.) low-fat Mexican cheese blend, shredded

1/4 cup fat-free sour cream

2 Tablespoons chopped cilantro (optional)
Methods/steps
  • Sauté onions over medium heat until softened and translucent. Sauté garlic over medium-low heat until just beginning to change color: do not allow it to burn.
  • Break salmon into chunks. Add beans, corn and tomato to saucepan; stir in salmon, cayenne, ancho chili powder, onions, and garlic. Cook until heated through. Season with salt and pepper to taste.
  • Divide chili among four bowls. Top each serving with 2 tablespoons cheese, 1 tablespoon sour cream, and 1/2 tablespoon cilantro. 
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