Chili is one of my top comfort foods. Perfect for either summer or winter. Spicy, creamy goodness. I love to spend hours making a complex flavored pot of chili, but sometimes I just want a quick and easy chili to toss over hot dogs or to make a super easy supper by adding leftover rotisserie chicken.This 30-minute chili is super easy to make and perfect for getting a hearty meal on the table any night of the week.
1tcayenne pepper - use more or less based on the level of heat desired
2Tancho chili powder
Sea salt and organic black pepper - fresh ground to taste
1/2cup2 oz. low-fat Mexican cheese blend, shredded
1/4cupfat-free sour cream
2Tchopped 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
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.
It's easy to add leftover veggies, chicken, roast pork or even leftover steak to customize your chili.Since this is a quick cooking chili it's best to use precooked meat and vegetables or quick cooking veggies. Add meat about 5 minutes before the chili is done to just warm the meat, but not overcook it and make it tough.