Name: Seafood Chili
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
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

Seafood Chili

5.0

(5)

3 Reviews

2 Photos

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

Recipe by Jay

Published on March 5, 2020

Prep Time:

30 mins

Cook Time:

1 hrs 35 mins

Total Time:

2 hrs 5 mins

Servings:

Yield:

5 to 6 quarts

Jump to Nutrition Facts

Ingredients

¼ 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
½ pound cooked crabmeat
1 pinch brown sugar, or as needed (Optional)
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

Directions

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 (per serving)

258	Calories
8g	Fat
19g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 258
% Daily Value *
Total Fat 8g	10%
Saturated Fat 4g	20%
Cholesterol 137mg	46%
Sodium 817mg	36%
Total Carbohydrate 19g	7%
Dietary Fiber 7g	26%
Total Sugars 6g
Protein 29g
Vitamin C 50mg	248%
Calcium 170mg	13%
Iron 6mg	32%
Potassium 845mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.