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Wild Salmon Chili
As evening temperatures begins to cool a bit everywhere around the country except the most southern climes, our thoughts begin to turn to chili.
Serves 4
2 cans (6.5 oz) Wild Red Alaska skinless-boneless sockeye salmon, drained
2 cans (15 oz) kidney or pinto beans
1/4 teaspoon ground cumin
1/4 teaspoon organic cayenne pepper
Sea salt and organic black pepper, to taste
1/2 cup (2 oz) low-fat Cheddar cheese, shredded
2 tablespoons diced onion
1 teaspoon fresh garlic, chopped finely
1/2 red, orange or yellow bell pepper
1/2 cup diced Roma tomatoes
1/4 cup low-fat or fat-free sour cream
2 tablespoons chopped cilantro (optional)
- Sauté onions and bell pepper over medium heat until softened. Sauté garlic over medium-low heat until just beginning to change color: do not allow it to burn.
- Break salmon into chunks. Add beans and tomato to saucepan; stir in salmon, cayenne, cumin, 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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