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Paleo Seafood Chili

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Cindy Anschutz Barbieri

"Why be traditional during a football game with a meat chili? Everyone makes one... Go ahead and make my paleo seafood chili. It is hearty and full of flavor. Thank you City Fish for the amazing and fresh seafood! If you are adding beans to your diet, then go ahead and drain a can of red kidney beans and add to the pot. Enjoy and go Patriots!"
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50 m servings 164 cals
Original recipe yields 6 servings

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  1. Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
  2. Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.


  • Cook's Notes:
  • Olive oil can be substituted with coconut oil.
  • Substitute vegetable broth for the chicken broth if preferred.

Nutrition Facts

Per Serving: 164 calories; 3.7 g fat; 9.3 g carbohydrates; 22.1 g protein; 96 mg cholesterol; 1067 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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