Shrimp and Red Bean Chili
A delectable seafood chili recipe with huge tiger prawns. This is my favorite shrimp chili, with loads of seasoning.
Here’s a fun seafood chili recipe you can dig into. We busted out the black tiger prawns for this one, thick and heavy shrimp that will satisfy your cravings for shrimp, all wrapped up into a nice and spicy chili recipe.
I’ve always been a fan of a good shrimp chili. You don’t see too many chili recipes that incorporate shrimp, prawns, or other seafood, but that’s a shame.
Consider a somewhat similar recipe – Seafood Gumbo – and you may change your mind. Gumbo is rich and thick and amazingly delicious, a perfect use of shrimp and seafood.
This chili is no exception.
Let’s talk about how we make it, shall we?
How to Make Shrimp and Red Bean Chili – the Recipe Method
First, heat the oil in a large pot. Saute the onion and jalapeno (or poblano) pepper in oil for 4-5 minutes or until crisp-tender.
Add the garlic and cook another minute, until you can smell that gorgeous garlic. Yum!
Next, stir in your beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil.
Reduce the heat; simmer, uncovered, for at least 20 minutes or until heated through. It should thicken up for you. You can simmer longer if you’d like to let the flavors develop even further.
Add in your shrimp (or use large prawns); simmer 10 minutes longer or until shrimp is pink and cooked through.
Serve with rice if desired. Or as is, in a bowl!
So delicious! It really is my favorite shrimp chili ever. Just the right amount of spice.
Try Some of My Other Popular Chili Recipes
- Slow Cooker Southwest Beef Chili
- White Bean Chicken Chili
- Homemade Roasted Tomatillo Pork Chili
- Pork Chili with Roasted Red Hatch Chili Peppers
- Chili Colorado
- Chili Verde
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
A delectable seafood chili recipe with huge tiger prawns. This is my favorite shrimp chili, with loads of seasoning.
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 jalapeno pepper chopped (or use a poblano pepper for milder heat)
- 4 cloves garlic chopped
- 1 can 15 ounces red kidney beans, rinsed and drained
- 15 ounces tomato sauce
- 2 Roma tomatoes diced
- 6 ounce tomato paste
- 2 cups chicken broth
- 2 tablespoons hot sauce pick your favorite
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1 tablespoon chili powder (or 2 tablespoons for more pronounced flavor)
- 1 pound raw shrimp (peeled and deveined)
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In a large saucepan, saute onion and jalapeno (or poblano) pepper in oil for 4-5 minutes or until crisp-tender.
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Add the garlic and cook another minute.
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Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil.
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Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more.
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Add shrimp; simmer 10 minutes longer or until shrimp is pink and cooked through.
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Serve with rice if desired.
Makes about 4 servings.
Heat Factor: Mild-Medium, though you can up the heat factor with spicier chili peppers or with the addition of spicy chili powder or flakes, or your favorite hot sauce.
This recipe was updated on 1/11/19 to include new photos. It was originally published on 5/19/2014.
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