Smoked Salmon Chili
Ingredients:
- 1/2 lb. dry white beans
- 4 cups seafood stock, or chicken or vegetable stock
- 1/8 cup olive oil
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 1/2 of each red, yellow, orange bell peppers, diced
- 5-6 cloves garlic, chopped
- 1 cup dry white wine
- 28-oz can diced tomatoes
- 1 tbsp Hot Sauce, like Tabasco or Sriracha
- 4 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp chili powder
- 1 tsp cumin
- 2 tbsp freshly chopped basil
- 2 tbsp freshly chopped parsley
- 16 oz. Alaska Smokehouse Smoked Salmon, diced into 1-inch pieces
Procedure:
- Soak the white beans in water overnight. Drain, then cook the beans in 2 cups of the seafood stock (enough to cover) until tender, about 25 minutes. If you start running out of liquid, add water.
- In a separate large pan, sauté the onions, celery, and peppers in the olive oil to soften. Add the garlic and cook for 1 minute. Add the wine and reduce for 1 to 2 minutes. Add the tomatoes and bring to a simmer.
- Drain the cooked beans and add them back to the pot along with the Tabasco, tomato paste, the remaining 2 cups seafood stock, and herbs and spices. Simmer for 10-12 minutes.
- Add the salmon and simmer for another 3-4 minutes until just cooked through. Stir carefully to incorporate the seafood without breaking it up too much. Serve with Cornbread or Sourdough bread. Makes 6 Servings.
Note:
This recipe is adapted from We Heart Food's recipe from 2008, which is an adaptation of McCormick & Schmick's Salmon Chili recipe from 2005.