LATINO SALMON, CORN AND BLACK BEAN CHILI

Prep Time: 20 Minutes
Cook Time: 15 Minutes

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
2 Tablespoons olive oil
1 cup diced yellow onion
2 garlic cloves, minced
1 Tablespoon jalapeño pepper, seeds removed and minced
1 can (4 oz.) mild diced green chiles
1 can (8.75 oz.) corn, drained
1 can (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes in juice
1 can (14 oz.) chicken broth
1 Tablespoon corn meal
1 teaspoon ground cumin
2 teaspoons chili powder
¼ teaspoon ground coriander
¼ teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh cilantro, divided
1 lime, divided
4 Tablespoons sour cream, divided

Drain and chunk Alaska salmon, removing skin and bones (if any). Heat olive oil in a 4-quart saucepan over medium heat. Add onion and cook until soft, about 3-5 minutes. Add garlic and jalapeño pepper; continue to cook an additional 1-2 minutes. Add the diced green chiles, corn, beans, tomatoes and chicken broth. Bring chili to a simmer. In a small bowl, combine corn meal, cumin, chili powder, coriander, salt and pepper; mix well. Add cornmeal/spice mixture to chili and continue to simmer for 10 minutes. Slice the lime in half crosswise. Cut one half into 4 wedges and reserve for garnish. Squeeze the remaining half (2 tablespoons juice) into the chili. Add salmon and half of the chopped cilantro. Stir chili gently to combine; cook until heated through. Serve chili with remaining cilantro, lime wedges and a tablespoon of sour cream.

Makes 6 - 8 Servings.

Nutrients per serving: 242 calories, 10g total fat, 3g saturated fat, 36% calories from fat, 36mg cholesterol, 17g protein, 24g carbohydrate, 6g fiber, 1196mg sodium, 211mg calcium and 1g omega-3 fatty acids.