Alaska King Salmon Chili

Recipe Time: 45 Minutes       Serves: 6

Ingredients

• 2 tablespoon olive oil
• 1 onion (peeled and diced)
• 2 stalks celery (diced)
• 1 red bell pepper (cored, seeded and diced)
• 1 poblano pepper (cored, seeded and diced)
• ½ teaspoon kosher salt (plus more as needed for seasoning)
• 2 clove garlic (peeled and minced)
• 1 jalapeño (seeded and finely chopped)
• 1 (28 oz) can diced tomatoes (with juice)
• 2 (15 oz) cans whole white beans
• 1 tablespoon red Tabasco
• 2 tablespoon tomato paste
• 3 cup vegetable broth
• 2 teaspoon minced fresh oregano
• 2 teaspoon chili powder (or more to taste)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 pound Alaska King salmon (skinned and cut into 1-inch chunks)
• 2 tablespoon minced fresh cilantro
• Lime wedges (for serving)

Directions

Heat the olive oil in the large Dutch oven over medium-low heat. Stir in the onions, celery, red bell pepper and poblano pepper until coated; season with ½ teaspoon salt. Cover the pan and let the onions cook slowly, stirring frequently until the vegetables are well-softened and the onions are lightly golden, 12 to 15 minutes. Feel free to add a tablespoon of water part way through cooking if the pan looks too dry. Onions vary greatly in water content. When the vegetables are done, stir in the garlic and jalapeño; cook another 1 minute.

Turn the heat up to medium and add the tomatoes and their liquid; bring to a simmer. Drain and rinse the beans, then add to them pot along with the Tabasco, tomato paste, vegetable broth, oregano, chili powder, coriander and cumin. Bring back to a simmer, then lower the heat to medium-low and cook, stirring occasionally until the flavors come together, about 20 minutes. Taste for seasoning and adjust as needed. The chili may be made ahead to this point up to 24 hours in advance. Cool completely, then cover and refrigerate. In which case bring back to a low simmer before continuing.