Seafood Chili
Dive into a bold and flavorful culinary adventure with this irresistible Seafood Chili, a hearty twist on the classic comfort dish. Brimming with succulent shrimp, tender scallops, and chunks of flaky white fish, this recipe combines the rich, smoky essence of chili powder and smoked paprika with the bright, zesty notes of fresh lime and cilantro. A base of crushed tomatoes, bell peppers, and a touch of jalapeño provides a vibrant and aromatic backdrop, while protein-packed beans lend satisfying texture and nourishment. Perfectly spiced and ready in just an hour, this one-pot meal is ideal for weeknight dinners or entertaining guests. Serve it steaming hot for a warm, comforting dish that's as unique as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped (optional)
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes, canned
- 3 cups vegetable or seafood stock
- 1 cup cooked kidney beans, drained and rinsed
- 1 cup cooked white beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 0.5 pound scallops
- 1 pound white fish (such as cod or halibut), cut into 1-inch cubes
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 wedges lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and jalapeño (if using). Cook for 1 minute, until fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for another 2 minutes.
Pour in the crushed tomatoes and vegetable or seafood stock. Stir thoroughly to combine.
Add the kidney beans, white beans, chili powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper. Stir and bring the mixture to a simmer.
Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.
Increase the heat slightly and gently stir in the shrimp, scallops, and white fish cubes. Let the seafood cook for 5-7 minutes, or until all the seafood is opaque and cooked through.
Taste and adjust seasoning as needed.
Remove the pot from the heat and let it rest for 5 minutes before serving.
Ladle the seafood chili into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 7944 mg | 345% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 55.2 g | ||
| Protein | 312.3 g | 625% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 839 mg | 65% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 8555 mg | 182% | |
*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.
