Wild Smoked Salmon Black Bean Chili Recipe
Wild smoked salmon black bean chili is a unique and tasty riff on traditional chili. When I lived in Alaska, late summer into fall was time to smoke salmon for the winter. In my mind fall is chili season, so it just made sense that to create a wild smoked salmon chili.
The smokiness of the smoked salmon perfectly compliments the traditional chili flavors.
Smoked Salmon Black Bean Chili
Nothing warms a cold night like a great bowl of chili - this is truly a unique take on a great a traditional dish.
This 30-minute chili is super easy to make and perfect for getting a hearty meal on the table any night of the week.
Since the smoked salmon is added at the end of cooking you won't need to cook a separate pot for the vegetarians in the family - just remove the number of veggie servings and keep warm before adding the smoked salmon.
Ingredients
- 12 oz Wild Red Alaska skinless-boneless smoked salmon
- 15 oz can of black beans drained
- 2 T diced sweet onion
- 1 T fresh garlic chopped finely
- 1 T vegetable oil
- 15 oz diced Roma tomatoes
- 15.25 oz sweet yellow corn canned
- 1 t cayenne pepper use more or less based on the level of heat desired
- 2 T ancho chili powder
- 1 T chipotle
- 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
- 1 ripe Haas Avocado diced
- 1 small red onion diced
Instructions
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Sauté onions over medium heat until softened and translucent.
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Sauté garlic over medium-low heat until just beginning to change color: do not allow it to burn.
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Add beans, corn, and tomato to saucepan; stir in salmon, cayenne, ancho chili powder, chipotle, onions, and garlic.
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Simmer on low for 15 to 20 minutes
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Break salmon into chunks and add to pot.
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Cook until salmon is heated through. Season with salt and pepper to taste.
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Divide chili among four bowls.
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Top each serving with 2 tablespoons cheese, 1 tablespoon sour cream, diced avocado, diced red onion and 1/2 tablespoon cilantro.
Recipe Notes
This is a quick cooking version of chili and the smoked salmon should be added at the end of cooking. If you are making a large batch to freeze leave the salmon out and add it once you have reheated the chili.
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My husband loves good chili and the addition of the Salmon in this recepie was a nice twist. Thank you!
I used this receipe with my own smoked salmon and won 1st place over 30 other chilis. I used 1/2 an onion and doubled the garlic. I added 2T brown sugar and mixed in about 1/2 cup of cilantro directly in the chili.