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.

HELPFUL HINTS:

To save preparation time, buy diced onion and green bell pepper found in the market produce section.

Any type of kidney beans can be used.

Tuna Chili

Yield 2 servings. Recipe by Linda Gassenheimer.

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

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