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Wild Salmon Chili

As evening temperatures begin to cool, our thoughts turn to chili.
Yield: Serves 4
Total Time: 35 min
Prep: 10 min
Cook: 25 min
Additional:
Ingredients
2 cans kidney or pinto beans (15 ounces each)
1/4 teaspoon ground cumin
1/4 teaspoon organic cayenne pepper
Sea salt and organic black pepper, to taste
1/2 cup (2 ounces) low-fat cheddar cheese, shredded
2 tablespoons diced onion
1 teaspoon fresh garlic, finely chopped
1/2 cup diced Roma tomatoes
1/4 cup low-fat or fat-free sour cream
2 tablespoons chopped cilantro (optional)
Preparation
1.  Sauté onions and bell pepper in a large pot over medium heat until softened. Add garlic and sauté over medium-low heat until just beginning to change color; do not burn.
2.  Break salmon into chunks. Add beans and tomato to the pot; stir in salmon, cayenne, cumin, onions and garlic. Cook until heated through. Season with salt and pepper to taste.
3.  Divide chili among four bowls. Top each serving with cheese, sour cream and/or cilantro to taste.
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