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Categories:
salmon olive oil onion garlic jalapeno pepper green chilies corn black beans tomatoes chicken broth cornmeal cumin chili powder ground coriander salt black pepper fresh cilantro lime sour cream
Viewed: 62 - Published at: 6 years agoIngredients
- 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
Method
- Loosely chunk salmon.
- 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.
- Add the diced green chiles, corn, beans, tomatoes and chicken broth. Simmer.
- In a small bowl combine corn meal, cumin, chili powder, coriander, salt and pepper. Mix well. Add to chili mixture. simmer for 10 minutes.
- Slice the lime in half crosswise. cut one half into 4 wedges and reserve for garnish. Squeeze remaining half into the chili.
- Add salmon and half of the chopped cilantro to chili. Stir chili gently to combine. Cook until heated through.
- Serve chili with remaining cilantro, lime and sour cream.
