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Seafood Chili

This unique chili recipe is a seafood lover's delight. Loaded with shrimp, crab, and scallops, it will take center-stage at any party.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 258
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.25 cup butter
  • 4 fresh tomatoes, diced
  • 2 bell peppers, chopped into 3/4 inch pieces
  • 2 heads garlic, crushed
  • 3 green onions, chopped
  • 1 8 ounce can kidney beans, drained
  • 1 8 ounce can baby corn, drained and cut into bite-size pieces
  • 2 stalks celery, chopped
  • 1 tablespoon chili powder, or to taste
  • 1 dash lime juice, or to taste
  • 1 16 ounce can whole peeled tomatoes, with liquid
  • 0.5 pound cooked crabmeat
  • 1 pinch brown sugar, or as needed
  • 1 7 ounce can hearts of palm, drained and cut into bite-size pieces
  • 1 pound jumbo shrimp – peeled, deveined, and tails removed
  • 1 pound sea scallops
  • sea salt and freshly ground black pepper to taste

Method
 

  1. Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
  2. Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
  3. Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
  4. Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Nutrition

Calories: 258kcalCarbohydrates: 19gProtein: 29gFat: 8gSaturated Fat: 4gCholesterol: 137mgSodium: 817mgFiber: 7gSugar: 6g

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