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Seafood Chili


"A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic."
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2 h 5 m servings 258 cals
Original recipe yields 8 servings (5 to 6 quarts)

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  • Prep

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  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.


  • Cook's Notes:
  • I find that chili, like many good soups and stews relies heavily on personal preference regarding spice, seasoning, textures, and abundance of ingredients; customize however you think is best!
  • I like chili with only a small amount of beans, hence the 1 to 2 cans notation.
  • You can save effort on seasoning by adding a chili seasoning packet. For this I actually have found that substituting a fajita seasoning packet works wonderfully.
  • Halve the scallops and shrimp if desired for more even distribution.

Nutrition Facts

Per Serving: 258 calories; 8 g fat; 19 g carbohydrates; 28.5 g protein; 137 mg cholesterol; 817 mg sodium. Full nutrition

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This was the first time we tried hearts of palm and we did not care for them. I was in a rush when I made this so I turned up the flame and cooked it in about an hour total. Next time I will add...