Latino Salmon, Corn and Black Bean Chili

Name: Latino Salmon, Corn and Black Bean Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by windhorse23

"found on the Alaska Seafood website. Untried. I changed slightly, using lower fat ingredients."

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Ready In:: 35mins
Ingredients:: 19
Serves:: 6

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

windhorse23

I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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