Latino Salmon, Corn and Black Bean Chili |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Untried. I changed slightly, using lower fat ingredients. Ingredients:
15 ounces canned salmon |
2 tablespoons olive oil |
1 cup onion, diced |
2 garlic cloves, minced |
1 tablespoon jalapeno pepper, minced |
4 ounces mild green chilies, chopped |
1 (8 3/4 ounce) can corn, drained |
1 (15 ounce) can black beans, drained and rinsed |
14 1/2 ounces diced tomatoes with juice |
14 ounces fat free chicken broth |
1 tablespoon cornmeal |
1 teaspoon cumin |
2 teaspoons chili powder |
1/4 teaspoon ground coriander |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup fresh cilantro, divided |
1 lime, divided |
4 tablespoons fat free sour cream, divided |
Directions:
1. Loosely chunk salmon.
2. Heat olive oil in a 4 quart saucepan over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and jalapeno. Cook an additional 2-3 minutes.
3. Add the diced green chiles, corn, beans, tomatoes and chicken broth. Simmer.
4. In a small bowl combine corn meal, cumin, chili powder, coriander, salt and pepper. Mix well. Add to chili mixture. simmer for 10 minutes.
5. Slice the lime in half crosswise. cut one half into 4 wedges and reserve for garnish. Squeeze remaining half into the chili.
6. Add salmon and half of the chopped cilantro to chili. Stir chili gently to combine. Cook until heated through.
7. Serve chili with remaining cilantro, lime and sour cream.
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