Spicy White Bean Chili with Wild White Fish
February 25th, 2022A Lighter Take on Comfort Food, Featuring Lean White Fish
This white bean seafood chili is an incredibly lean take on a comfort food classic, a healthy and filling meal that you’ll want to have tucked into the fridge to reheat throughout the week.
Using a mild, wild-caught variety of white fish from Alaska means that you’ll want to embrace the full potential of your spice cabinet, since conventional chili recipes rely on the fattier, heavier proteins to build flavor into the chili. To complement the light flavor profile of seafood, this chili uses white beans as it’s base. Cannellini beans are ideal, as they hold their shape well in stews, but any white bean will do as this chili won’t need more than 30 minutes on the stovetop.
As for fish, Wild Alaska Pollock Quick Cuts are perfectly sized to use in a recipe like this, though any variety of white fish can be cut to size.
Spicy White Bean Chili with Wild White Fish
By Wild Alaskan Company
Different brands of chili powder have different levels of potency, depending on the blend itself as well the age of the chili powder — spices lose their punch over time, so if your chili powder has been on the grocery store shelf or in your pantry for over 6 months, you may want to up the amount used in this recipe.
Prep time
10 minutes
Cook Time
30 minutes
Total time
40 minutes
Yield
4 servings
Ingredients
- 2 (6 oz.) portions Rockfish, Pacific Halibut, Pacific Cod, or Wild Alaska Pollock, cut into bite-sized chunks
- 2 tablespoons olive oil or ghee/clarified butter
- 1 cup onions, diced
- 2 stalks celery, diced
- 2 red bell peppers, diced
- 1 jalapeno, seeded and minced (omit if desired)
- 1 to 2 tablespoons chili powder, depending on potency
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Freshly ground black pepper
- 1 tablespoon plus 1 teaspoon tomato paste
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 cup low-sodium vegetable stock
- 1 (15 oz.) can cannellini beans, drained
- 1 tablespoon dijon or yellow mustard
- Salt, to taste
- Sliced scallions, for serving
- Sour cream, for serving
Instructions
1. Heat oil in a large pot over medium heat, then add onion, celery, bell pepper, and jalapeno (if using). Cook until soft, about 8 minutes. Stir in chili powder, cumin, oregano, paprika, garlic powder, and black pepper. Allow to cook until fragrant, about 1 minute.
2. Add tomato paste and soy sauce to pot and cook for 1 minute, then stir in stock, beans, and mustard. Bring to a boil, then reduce heat to simmer until thickened, about 15 minutes. Taste to adjust seasoning as desired.
3. Stir fish into chili a few minutes before serving to cook through. Garnish with sour cream and scallions, and serve while hot with saltines crackers on the side. Leftovers can be stored in the fridge for 3 to 4 days.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
