This recipe is contest ready! Starting with garlic roasted corn, black beans, and flavorful diced tomatoes finished with kickin’ salmon chunks what an explosive bowl of goodness. This entry is on its way to the DEL MONTE® CHILI COOK-OFF CHALLENGE!
1 tablespoon olive oil
2 ears of corn, husks and silk removed
2 cloves garlic, minced
1/4 teaspoon seasoning salt
2 tablespoons vegetable oil
1 small sweet onion, diced
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon sea salt
1 tablespoon red wine vinegar
2 (15 ounce) cans black beans, undrained
1 can Del Monte® Diced Tomatoes with Basil, Garlic, and Oregano, undrained
1 pound salmon, cut into 1 inch chunks (skin on)
1 tablespoon blackening seasoning
To roast corn preheat grill to medium or oven to 350°F. Mix olive oil, garlic and salt in a small bowl. Place corn on sheet of aluminum foil. Brush corn with garlic olive oil. Roll and twist ends to seal. Cook for 20 minutes turning every 5 minutes. When done, remove corn kernels from cob using a knife.
Heat 1 tablespoon of the vegetable oil in a large heavy pot over medium heat; cook onion until translucent. Add corn, chili powder, cumin and salt. Cook for about 3 minutes to meld flavors. Add red wine vinegar and reduce for 2 minutes to deglaze the pan. Add beans and tomatoes and bring to a low boil. Reduce heat to low, cover and simmer 30 minutes.
Just before the roasted corn chili is done, in a medium pan over medium-high heat, add remaining tablespoon vegetable oil. Add salmon and blackening seasoning to the pan. Sauté salmon chunks stirring often and cook until almost done and salmon skin starts to crisp up – about 5 minutes.
Immediately add salmon to the chili and stir carefully to incorporate the salmon without breaking it up. I served my bowl over fresh spinach, but my husband preferred it without the spinach.