This hearty Alaska Halibut Chili is perfect for a cozy evening, combining the delicate flavor of halibut with the warmth of spices and hearty beans. Savor it over rice or pasta, making it an ideal dish for cooler nights when you crave comfort and freshness in one bowl.
Ingredients
- 2 tbsp olive oil
- 1/2 cup coarsely chopped onion
- 1/2 cup sweet bell pepper, diced
- 1 tsp minced garlic
- 1 can (14 oz.) diced tomatoes
- 1 can (14 to 15 oz.) white kidney (or pinto) beans, drained and rinsed
- 1 can ( 14 oz.) chicken broth
- 1 cup fresh or frozen corn
- 1 canned chipotle chili in adobo sauce, diced
- 1 tsp ground coriander powder
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1 tap salt or to taste
- 1 lb Alaska Halibut, fresh, thawed or frozen, cut into 1 in. pieces
- 4 cups cooked rice or small sea shell pasta, if desired
Directions
- In deep heavy-bottomed skillet or saucepan, heat oil.
- Sauté onions, bel pepper and garlic just until tender, about 5 minutes.
- Add all remaining ingredients except Alaska halibut, stirring gently.
- Cover and simmer for 15-20 minutes, just until slightly thickened.
- Add Halibut, submerging into chili; cover tightly and simmer 5 minutes for frozen, or 3 minutes for fresh/thawed.
- Turn off heat and let seafood rest in liquid for 5 minutes.
- Serve each portion of chili over 1 cup of rice or pasta, if desired.