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[[ recipeID=recipe-9l4hezihq, title=SOCKEYE SALMON & WHITE BEAN CHILI ]]




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With the start of fall comes cooler temperatures and a desire for hearty soups and stews. With just enough spice to give it a little kick, this chili is a great alternative to the more traditional beef and beans. Why not add it to your recipe rotation?




  • Prep Time: 0 mins
  • Cook Time: 45 mins
  • Total Time: 45 mins




  • 2 tablespoons 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 cloves garlic (peeled and minced)
  • 1 Jalapeño (seeded and finely chopped)
  • 1 (28 oz) can diced tomatoes (with juice)
  • 2 (15 oz) cans small white beans
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • 2 teaspoon minced fresh oregano
  • 2 teaspoons chili powder (or more to taste)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 pound Sockeye salmon
  • 2 tablespoons minced fresh cilantro
  • ¼ c. sour cream


  1. Heat the olive oil in the large saute pan over medium heat. Stir in the onions, celery, red bell pepper and Poblano pepper until coated; season with ½ teaspoon salt. Sweat the onions, 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 stock part way through cooking if the pan looks too dry. When the vegetables are done, stir in the garlic and Jalapeño; cook another 1 minute.
  2. Add the tomatoes and their liquid; bring to a simmer. Drain and rinse the beans ( several times), then add to the pot along with the tomato paste, vegetable broth, oregano, chili powder, coriander and cumin. Bring back to a simmer, 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.
  3. Season the salmon with the coriander, cumin, and chili powder and Bake in the over at 350 degrees for 10-14 minutes until just cooked through. After the salmon is cooked pull the skin off and flake into the chili. Stir carefully to cook and incorporate the salmon without breaking it up too much. Add sour cream and garnish with the cilantro. Serve!