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.
12ozWild Red Alaska skinless-boneless smoked salmon
15ozcan of black beans - drained
2Tdiced sweet onion
1Tfresh garlic - chopped finely
1 Tvegetable oil
15ozdiced Roma tomatoes
15.25ozsweet yellow corn - canned
1tcayenne pepper - use more or less based on the level of heat desired
2Tancho chili powder
Sea salt and organic black pepper - to taste
1/2cup2 oz. low-fat Mexican cheese blend, shredded
1/4cupfat-free sour cream
2Tablespoonschopped cilantro - optional
1ripe 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.