With colder months upon us, chili sounds like a very comforting, wholesome meal. However, after making it time and time again, because it's rather easy to make, it can definitely get a bit monotonous.
Enter Salmon Chili. This spin on the classic chili is just as heart-warming but is a bit lighter in taste thanks to salmon's light yet nourishing flavor profile. Also, this version of chili doesn't include beans and instead focuses on seasonal vegetables instead. Adding this chili to the weekly meal plan will definitely help keep things exciting!
Bean-Less Salmon Chili
Meal Type: Entree
Cooking Time: 45 minutes – 1 hour
1 lbs Oshen Salmon, without skin
2 tbs Olive Oil
1 small Onion, diced
1 cup Chicken Broth
1 tbsp Garlic, minced
2 tbsp Chili Powder
3 tbsp Tomato Paste
1 tsp Paprika
1 tsp Oregano
1 tsp Cumin
¼ tsp Cayenne Pepper
½ Cup Pumpkin or Sweet Potato, cubed, optional
Avocado, optional, as garnish
Scallions, optional, as garnish
Spaghetti Squash, optional, for serving
1. Mix the garlic, chili powder, tomato paste, paprika, oregano, cumin, and cayenne pepper
together in a small bowl to create a paste-like consistency. Set this seasoning paste aside.
2. In a large pot, heat the olive oil over medium-high heat and then add the onion and let cook
until slightly translucent. Then add the salmon, breaking it apart as it cooks.
3. About 5 to 7 minutes later, add the seasoning paste and mix it into the onion and salmon.
4. If you're using cauliflower or sweet potato, this would be when to add either of those but in
order to prepare either of them, they need to be lightly steamed, which can easily be done by
placing either the cauliflower or the sweet potato (cut into small pieces) in a microwavable safe
bowl, submerged in water, for about 6 to 8 minutes. When the vegetables are done being
steamed, transfer them to the pot where the chili is being cooked and incorporate them into the
mix, mashing ever so slightly.
5. Reduce the heat to medium-low and simmer the combination for about 20 minutes.
6. To serve, distribute the chili into bowls and top with sliced avocado and scallions and/or you
can serve this bean-less chili over steamed spaghetti squash.