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

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 787kcal
Author: Kelly DiMascio
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.
Print Recipe


  • 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.


Calories: 787kcal | Carbohydrates: 105g | Protein: 49g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 908mg | Potassium: 2613mg | Fiber: 25g | Sugar: 12g | Vitamin A: 2930IU | Vitamin C: 29.1mg | Calcium: 306mg | Iron: 8mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!


  1. Lauren
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    My husband loves good chili and the addition of the Salmon in this recepie was a nice twist. Thank you!

  2. Herman Schmid
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    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.



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