From my friend Tracy Z. Originally from Whole Foods

Wild Smoked Salmon Chili

2 cans unsalted navy beans
2 cans red beans
1 large and 1 regular can diced tomatoes
2 tablespoon olive oil
2 small red onions, diced
4 large garlic cloves
1 small celery stalk, diced small
2 poblano peppers, ribbed seeded and diced
1 large red pepper, diced
2 jalapeno peppers, seeded, diced small
½ cup cilantro, chopped
4 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 bay leaves
1 tablespoon oregano
2 tablespoons Worcestershire sauce
2 teaspoon sea salt
½ teaspoon black pepper
2 tablespoon hot sauce
1 pound traditional smoked salmon

1. In large, heavy bottom stock pot, sauté onions, and celery in olive oil until soft.
2. Add Worcestershire sauce, peppers, garlic, and spices. Cook until peppers are soft.
3. Add tomatoes, beans, cilantro, and hot sauce
4. Simmer 1 hour.
5. Shred salmon. Add to chili and simmer for 10 minutes.

FYI: Tracy omits the celery, as she's not a fan.