A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
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
Step 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.
Step 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.
Step 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.
Step 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!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 258 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat4g | 20% |
Cholesterol137mg | 46% |
Sodium817mg | 36% |
Total Carbohydrate19g | 7% |
Dietary Fiber7g | 26% |
Total Sugars6g | |
Protein29g | |
Vitamin C50mg | 248% |
Calcium170mg | 13% |
Iron6mg | 32% |
Potassium845mg | 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.
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