Southern-Style Fish Chili

SERVES: 4

COOK TIME: 15 Min

Everyone has a chili recipe, but not like this one, they don't! And with everybody into fish 'cause it's lighter, they'll reach for seconds and maybe for thirds and fourths!

What You'll Need

2 pounds white-fleshed fish fillets (such as cod, haddock, or sole), thawed if frozen, cut into 1-inch pieces
1 large onion, sliced
1 cup diced green bell pepper
1 garlic clove, minced
2 tablespoons butter or vegetable oil
1 1/2 teaspoon salt
1 1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon pepper
1 can (1 pound) red kidney beans, undrained
1 can (14.5 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
Chopped fresh parsley for garnish

What to Do

In a 5-quart Dutch oven, sauté the onion, green pepper, and garlic in butter until onion is tender; do not let it brown. Stir in the salt, chili powder, oregano, and pepper. Add the kidney beans, tomatoes, and tomato paste.
Heat until simmering, stirring occasionally. Add the fish, cover, and reduce heat. Simmer gently for 8 to 10 minutes or until fish flakes easily with a fork. Garnish with chopped fresh parsley.