Description
A hearty and spicy seafood chili packed with fresh seafood and bold flavors.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 1 lb white fish, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 1 jalapeño, chopped
- 2 cups seafood stock or water
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, bell peppers, and jalapeño. Sauté until softened, about 5-7 minutes.
- Stir in chili powder, cumin, salt, and pepper. Cook for another 2 minutes until fragrant.
- Add crushed tomatoes, black beans, kidney beans, and seafood stock. Bring the mixture to a simmer.
- Once simmering, add shrimp, scallops, and white fish. Cook until the seafood is just cooked through, about 5-7 minutes.
- Taste and adjust seasoning if necessary. Remove from heat.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to use any combination of seafood based on your preference.
- Adjust the spiciness by adding more or fewer jalapeños or chili powder.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 35
- Fiber: 8
- Protein: 25