Description
A hearty seafood chili combining shrimp, crab, and lobster with beans and spices.
Ingredients
Scale
- 1 teaspoon olive oil
- 2–3 garlic cloves (minced)
- 1 cup chopped onion
- 2 cups low-sodium broth (vegetable or chicken)
- 1 (15 oz) canned Great Northern beans or navy beans (drained and rinsed)
- 1 (15 oz) canned black beans (drained and rinsed)
- 15 oz canned diced tomatoes and chilis (drained)
- 1/2 cup whole kernel corn (frozen)
- 1 teaspoon Better Than Bouillon Chicken Flavor (optional)
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
- 5 oz jumbo lump crab
- 5 oz lobster meat
- 1 pound shrimp (peeled and deveined)
- Seafood seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chopped onions. Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
- Add in the broth, beans, diced chilis and tomatoes, Better than Bouillon, and stir.
- Lower the heat to medium-low and cover. Simmer for 15-20 minutes.
- Season the seafood with the seafood seasoning.
- Open the pot and add the shredded cheese, corn, cream cheese, and the seafood.
- Adjust the heat to medium. Stir and cook for 5-6 minutes until the cheese has melted and the seafood is cooked through. The chili will thicken as it cools.
Notes
- For a really thick chili, consider using less broth or more beans.
- Seafood seasoning can be homemade; see notes for recipes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 120mg