Name: Delicious Seafood & Shrimp Chili with Corn & Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Medium to large shrimp, peeled and deveined, with tails on or off; 1/2 to 1 pound of firm white fish (cod, halibut, or snapper), cut into 1-inch pieces; Bay scallops (optional); 1 large yellow onion, finely diced; 4-5 cloves of garlic, minced; 1 large red bell pepper, diced; 1 large yellow bell pepper, diced; 1 large orange bell pepper, diced; About 2 cups of fresh corn cut from the cob or 1 bag (10-12 oz) of frozen corn kernels; Two 14.5-ounce cans of diced tomatoes (undrained); 1 6-ounce can of tomato paste; 2-3 tablespoons of chili powder; 1 tablespoon of cumin; 1 teaspoon of smoked paprika; 1 teaspoon of dried oregano; A pinch of cayenne pepper (optional); 4 cups of chicken or vegetable broth; 1 15-ounce can of kidney beans or black beans, rinsed and drained (optional); Fresh lime juice; Chopped fresh cilantro; 2 tablespoons of olive oil; Salt and freshly ground black pepper

Description

This Seafood And Shrimp Chili With Corn And Bell Peppers redefines chili with fresh seafood and vibrant flavors. Enjoy a hearty yet refreshing dish that combines the sweetness of corn and the crunch of bell peppers.

Ingredients

Scale

Medium to large shrimp, peeled and deveined, with tails on or off
1/2 to 1 pound of firm white fish (cod, halibut, or snapper), cut into 1-inch pieces
Bay scallops (optional)
1 large yellow onion, finely diced
4–5 cloves of garlic, minced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 large orange bell pepper, diced
About 2 cups of fresh corn cut from the cob or 1 bag (10–12 oz) of frozen corn kernels
Two 14.5-ounce cans of diced tomatoes (undrained)
1 6-ounce can of tomato paste
2–3 tablespoons of chili powder
1 tablespoon of cumin
1 teaspoon of smoked paprika
1 teaspoon of dried oregano
A pinch of cayenne pepper (optional)
4 cups of chicken or vegetable broth
1 15-ounce can of kidney beans or black beans, rinsed and drained (optional)
Fresh lime juice
Chopped fresh cilantro
2 tablespoons of olive oil
Salt and freshly ground black pepper

Instructions

Prep Your Ingredients: Chop your onion and bell peppers, mince your garlic, cut your fish, peel and devein your shrimp, and measure out all your spices.
Sauté Aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell peppers. Cook, stirring occasionally, until they soften, about 7-8 minutes.
Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for another 1-2 minutes until fragrant.
Build the Chili Base: Stir in the tomato paste and cook for 2-3 minutes. Then, pour in the diced tomatoes and the chicken or vegetable broth. If using beans, add them now. Bring the mixture to a simmer.
Simmer and Develop Flavors: Once simmering, reduce the heat to low, cover, and let the chili cook for at least 20-30 minutes.
Add Corn: Stir in the corn kernels and cook for about 5 minutes, or until the corn is tender.
Cook the Seafood: Raise the heat to medium-low. Add the shrimp, fish pieces, and scallops to the simmering chili. Cook for only 3-5 minutes, or until the shrimp turn pink and opaque.
Finish and Season: Remove the pot from the heat immediately. Stir in the fresh lime juice and chopped fresh cilantro. Taste and adjust seasonings.
Serve: Ladle the hot chili into bowls and garnish with extra cilantro, a lime wedge, and any of your favorite chili toppings.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5 g
Sodium: 800 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 25 g
Cholesterol: 150 mg

Keywords: Don't overcook the seafood; they are done when they just turn opaque. Always taste your chili before serving and adjust the seasoning as needed.