Alaska Salmon Chili
Ingredients:
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained
2 cans (15 oz. each) vegetarian chili
1/2 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup (2 oz.) low-fat or fat-free shredded Cheddar cheese
2 Tablespoons diced onion
1/2 cup diced Roma tomatoes
1/4 cup low-fat or fat-free sour cream
2 Tablespoons chopped cilantro, if desired
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained
2 cans (15 oz. each) vegetarian chili
1/2 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup (2 oz.) low-fat or fat-free shredded Cheddar cheese
2 Tablespoons diced onion
1/2 cup diced Roma tomatoes
1/4 cup low-fat or fat-free sour cream
2 Tablespoons chopped cilantro, if desired
Directions:
Remove skin and bones from salmon (if any); break into chunks. Add chili to saucepan; stir in salmon and cumin.
Cook until heated through. Season with salt and pepper to taste. Divide chili among four bowls.
Top each serving with 2 tablespoons cheese, 1/2 tablespoon onion, 2 tablespoons tomato, 1 tablespoon sour cream, and 1/2 tablespoon cilantro.
Remove skin and bones from salmon (if any); break into chunks. Add chili to saucepan; stir in salmon and cumin.
Cook until heated through. Season with salt and pepper to taste. Divide chili among four bowls.
Top each serving with 2 tablespoons cheese, 1/2 tablespoon onion, 2 tablespoons tomato, 1 tablespoon sour cream, and 1/2 tablespoon cilantro.
