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:

1. 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.
2. 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.
3. 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.
4. 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.