Spicy Canned Salmon Chili
A quick and hearty chili featuring canned salmon, beans, and corn, perfect for a high-protein, budget-friendly meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
34g protein
45g carbs
8g fat
Ingredients
For 4 servings
- 2 cans canned salmon
- 1 can canned black beans
- 1 can canned kidney beans
- 1 can canned tomatoes
- 1 cup frozen corn
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt — to taste
- pepper — to taste
- 1 cup water
Instructions
- 1
Drain canned salmon and remove any bones and skin, if present.
- 2
Dice the onion and mince the garlic cloves.
- 3
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant, about 2-3 minutes.
- 4
Add chili powder, cumin, salt, and pepper, stirring to combine with the onions and garlic.
- 5
Add canned tomatoes (with juice), drained black beans, drained kidney beans, frozen corn, and water to the pot. Stir well.
- 6
Bring the mixture to a simmer, and then add the canned salmon. Gently stir to incorporate without breaking up the salmon too much.
- 7
Simmer the chili for 10 minutes to allow flavors to meld, stirring occasionally.
- 8
Serve hot, garnished with optional fresh cilantro or sliced jalapeños if desired.
Cook it this week.
NeatEat plans Spicy Canned Salmon Chili — and the rest of your week — around your budget, groceries included.