Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.

Recipe Summary

1 hr 35 mins
2 hrs 5 mins
30 mins
5 to 6 quarts


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

258 calories; protein 28.5g; carbohydrates 19g; fat 8g; cholesterol 136.7mg; sodium 816.5mg. Full Nutrition