Salmon Chill

Salmon Chill

16 Ounces of Salmon, Baked, Flaked, Skinned, Boned

2 Cans of Vegetable Chili

1/2 Teaspoon of Ground Cumin
Salt and Pepper to taste

1/2 Cup of Shredded Cheddar Cheese
2 Tablespoons of Diced White Onions

1/2 Cup Roma Tomatoes

1/4 Cup Sour Cream 

2 Tablespoons Chopped Cilantro





Remove any Skin, and Bones, from the Salmon if any.
Break the Salmon into Chunks.
Add Chili to a Saucepan, and then stir in the Salmon and Cumin.
Cook until heated through.
Season with Salt and Pepper to taste.

Divide Chili among 4 Bowls and top each with Cheese, Onions, Tomato, A dollop of Sour Cream, and Cilantro.

Enjoy!

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