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.
- 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
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.
Add beans, corn, and tomato to saucepan; stir in salmon, cayenne, ancho chili powder, chipotle, onions, and garlic.
Simmer on low for 15 to 20 minutes
Break salmon into chunks and add to pot.
Cook until salmon is 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, diced avocado, diced red onion and 1/2 tablespoon cilantro.
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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