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.
Add beans, corn, and tomato to saucepan; stir in salmon, cayenne, ancho chili powder, chipotle, onions, and garlic.
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.