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. You can even use Pacific Rockfish from frozen, as the portions are thin enough to cook through quickly and evenly. Just rinse off the ice glaze, separate the fillets, then chop into pieces.
