Latino Salmon, Corn And Black Bean Chili

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.