ALASKA SALMON CHILI

20 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained
2 cans (15 oz. each) vegetarian chili
1/2 teaspoon ground cumin
Salt and pepper, to taste
1/2 cup (2 oz.) low-fat or fat-free shredded Cheddar cheese
2 Tablespoons diced onion
1/2 cup diced Roma tomatoes
1/4 cup low-fat or fat-free sour cream
2 Tablespoons chopped cilantro, if desired

Remove skin and bones from salmon (if any); break into chunks. Add chili to saucepan; stir in salmon and cumin. Cook until heated through. Season with salt and pepper to taste. Divide chili among four bowls. Top each serving with 2 tablespoons cheese, 1/2 tablespoon onion, 2 tablespoons tomato, 1 tablespoon sour cream, and 1/2 tablespoon cilantro.

Makes 4 servings.

Nutrients per serving: 374 calories, 8g total fat, 2g saturated fat, 20% calories from fat, 63mg cholesterol, 36g protein, 38g carbohydrate, 9g fiber, 1,352mg sodium, 390mg calcium and 2g omega-3 fatty acids.