Three-Bean Chili with
Salmon Burgers
Trident Seafoods
2 cups chopped onion
( 1 medium onion)
2 garlic cloves, minced
1 tablespoon olive oil
1 15-ounce can garbanzo
beans, drained
1 15-ounce can butter
beans, drained
1 15-ounce can white or red
kidney beans, drained
2 cups chicken broth
1½ cups chopped, seeded fresh
green chile ( 1 large Anaheim
or poblano chile)
4 teaspoons dried crushed
Italian seasoning
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
1⁄₈-¼ teaspoon smoked
paprika (optional)
3 Trident Seafoods frozen
salmon burgers
In a large saucepan, combine onion, garlic and oil; sauté over medium-high heat until the onion is tender.
Stir in beans, chicken broth, chile and seasonings. Bring to a boil, then
reduce the heat and simmer for 15-20 minutes, or until slightly thickened.
Meanwhile, cook salmon burgers according to package directions. Break
into bite-size pieces and stir into the bean mixture. Cook for 2 minutes,
or until all ingredients are heated through.
Serve hot and garnish with optional condiments such as green salsa,
sour cream or freshly chopped cilantro or tomatoes. Makes 4-5 servings
(about 5 cups).
