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Shrimp and Red Bean Chili Recipe

Name: Shrimp and Red Bean Chili Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 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, drained and rinsed); 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))

by Mike Hultquist · Jan 21, 2019 · 32 Comments

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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. It's 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. 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?

Shrimp and Red Bean Chili - In a pot, ready to serve

How to Make Shrimp and Red Bean Chili - the Recipe Method

First, heat the oil in a large pot. Add onion and jalapeno (or poblano) pepper and saute in oil for 4-5 minutes or until crisp-tender.

Cooking down onions and peppers in a hot pan with oil

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.

Add the tomato sauce to the Shrimp and Red Bean Chili

Reduce the heat and simmer, uncovered, for at least 20 to 30 minutes, stirring occasionally, 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.

Simmering our Shrimp and Red Bean Chili in a pot

BOOM! Your shrimp chili is done!

Serving Ideas for Shrimp and Red Bean Chili

I like to serve it directly into the bowl with some spicy red chili flakes and extra sliced peppers.

It is great over rice as well. Consider serving it over cheesy grits. I love the flavor combination with the grits. So good.

Consider other toppings you'd use on your favorite chili recipes as well, such as sour cream, crushed tortillas or more.

Recipe Variations

Add other seafood for a true "seafood chili", such as crab meat, chunks of lobster, white fish, crawfish, and more.

Also, instead of shrimp, try making this chili with ground turkey instead for a non-seafood version. It's also great with black beans. Consider beef broth as well for a meatier flavor.

So delicious! It really is my favorite shrimp chili ever. Just the right amount of spice.

Storage and Leftovers

Store any leftover shrimp chili in a sealed container in the refrigerator for 3 days. Gently warm in a pan to enjoy again. It is best when made fresh, though.

You can freeze shrimp chili for 3 months in vacuum sealed freezer containers.

Try Some of My Other Popular Chili Recipes

Shrimp and Red Bean Chili - In a bowl, ready to eat

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.

Shrimp and Red Bean Chili Recipe

A delectable seafood chili recipe with huge tiger prawns. This is my favorite shrimp chili, with loads of seasoning.

Save Recipe

Course: Main Course

Cuisine: American

Keyword: chili, shrimp

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Calories: 241kcal

Author: Mike Hultquist

Servings:

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4.93 from 13 votes

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Ingredients

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, drained and rinsed
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)

Instructions

In a large saucepan, saute onion and jalapeno (or poblano) pepper in oil for 4-5 minutes or until crisp-tender.
Add the garlic and cook another minute.
Stir in the beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil.
Reduce heat; simmer, uncovered, for 20 minutes or until heated through. You can simmer longer to let the flavor develop even more.
Add shrimp; simmer 10 minutes longer or until shrimp is pink and cooked through.
Serve with rice if desired.

Notes

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.

Nutrition Information

Calories: 241kcal Carbohydrates: 20g Protein: 28g Fat: 6g Cholesterol: 285mg Sodium: 2413mg Potassium: 1162mg Fiber: 4g Sugar: 12g Vitamin A: 1995IU Vitamin C: 46.8mg Calcium: 229mg Iron: 6mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This recipe was updated on 1/11/19 to include new photos. It was originally published on 5/19/2014.

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