Quick Fix: Tuna Chili

"Thinking about the start of autumn, how about kicking off the season with a hearty and warmly spiced pot of chili, featuring fresh, succulent tuna? This twist on a classic comfort dish combines the rich flavors of spices with the tender, texture of fresh tuna. It not only provides a burst of flavor but also offers a nutritious and wholesome option to enjoy."

"1 tablespoon olive oil 1 cup chopped green bell pepper 1 cup diced onion 1 tablespoon chili powder 1 teaspoon ground cumin 10 ounces fresh tuna, cut into 1/2-inch pieces 1 cup reduced sodium canned red kidney beans, drained 2 cups reduced sodium canned diced tomatoes 1 cup reduced sodium tomato sauce Several drops hot pepper sauce 2 tablespoons chopped cilantro leaves."

"Heat oil in a large skillet over medium high heat. Add the green bell pepper, onion, chili powder and ground cumin. Cook 3 to 5 minutes until the onion starts to soften. Add the tuna, red kidney beans, canned diced tomatoes and tomato sauce. Stir to combine all ingredients. Reduce heat to medium and cover with a lid. Simmer 5 minutes. Stir in hot pepper sauce."

This recipe creates a warmly spiced tuna chili using fresh tuna, bell pepper, onion, chili powder, cumin, canned tomatoes, tomato sauce, and kidney beans. Heat olive oil, sauté bell pepper and onion with chili powder and cumin until softened, then add tuna, beans, tomatoes, and sauce. Simmer covered five minutes, then season with hot pepper sauce and stir in chopped cilantro. Divide into two servings and accompany with a two-cup green salad dressed with reduced-fat dressing. Helpful hints recommend buying pre-diced vegetables and any type of kidney beans; the shopping list favors reduced-sodium and reduced-fat ingredients.

Read at Boston Herald