Blackened Shrimp and White Bean Chili
Spice up dinner with this bold and comforting Blackened Shrimp and White Bean Chili, a delicious twist on classic chili that pairs smoky, seared shrimp with a hearty, flavorful bean base. This one-pot wonder features tender white beans, juicy diced tomatoes, and a medley of warming spices like cumin, paprika, and chili powder, all simmered to perfection in a rich chicken broth. Topping it off are plump shrimp coated in zesty blackening seasoning, pan-seared for a deliciously charred finish. Ready in just 45 minutes, this protein-packed dish is perfect for weeknight dinners or entertaining guests. Garnish with fresh cilantro and a squeeze of lime for a vibrant, citrusy kick, and enjoy a satisfying meal that's as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons blackening seasoning
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.5 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken broth
- 2 15-ounce cans canned white beans, drained and rinsed
- 1 14-ounce can canned diced tomatoes, with juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a bowl, toss the shrimp with 1 tablespoon of olive oil and the blackening seasoning until evenly coated. Set aside.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, and cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic, ground cumin, paprika, chili powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
Pour in the chicken broth, white beans, and diced tomatoes (with their juice). Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
While the chili is simmering, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side or until they are opaque and cooked through. Remove from heat.
Season the chili with salt and black pepper to taste. Ladle the chili into bowls and top each serving with a few blackened shrimp.
Garnish with chopped cilantro and serve with lime wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 26.9 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 870 mg | 67% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5189 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
