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How to Make Seafood Chili - A Step-by-Step Guide

Seafood chili is a delicious and unique twist on the classic comfort food. This dish combines the heartiness of traditional chili with the flavors of the sea, creating a dish that is both satisfying and full of savory flavors. Whether you're a seafood lover or just looking to try something new, this recipe is sure to impress your taste buds.

Seafood chili typically includes a variety of seafood such as shrimp, crab, and fish, along with classic chili ingredients like beans, tomatoes, ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 8
  • Yield: 5 to 6 quarts

  • 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.

    • Nutrition

    258 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 137mg
    • Sodium: 817mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 29g
    • Vitamin C: 50mg
    • Calcium: 170mg
    • Iron: 6mg
    • Potassium: 845mg

    Categories

    Seafood recipes
    Chili recipes