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Friday, February 22, 2013

Salmon Chili Chowder

1/4 cup margarine/butter


1 medium onion diced

2 stalks celery diced

2 carrots peeled and diced

1 596 ml can red kidney beans

1 596 ml can chick peas

1 796 ml can diced tomatoes

1 can cream of mushroom soup

1/3 cup raw pumpkin seeds

1 can sockeye salmon, skin and bone removed

1/4 cup real maple syrup

1 oz. Dark chocolate with bacon, chopped fine

1 tsp cayenne powder

1/2 tsp salt

Pepper to taste



Saute over medium heat onion, celery, carrot and pumpkin seeds in margarine in large Dutch oven for 10 minutes, stir occasionally. Add beans and chick peas.

Add tomato, stir. Add salmon and stir in well. Add cream of mushroom soup. After stirring this in, add seasoning and cover. Simmer on medium heat for 20 minutes. Add chopped chocolate and stir in. Simmer for 15 minutes. Serve with foccacia bread