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?
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.
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 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.
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
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.
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
- Texas Chili
- Cincinnati Chili
- Chili Verde
- Easy Black Bean Chili
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
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
Nutrition Information
This recipe was updated on 1/11/19 to include new photos. It was originally published on 5/19/2014.
Cody in Arizona says
Right. The ancho was a pretty good quality dark red. I'm very curious what you generally use when the recipe just says "chili powder"?
Michael Hultquist - Chili Pepper Madness says
Typically an American chili powder blend that you can find in stores.
Cody in Arizona says
Finally made this today! Been wanting to for awhile. Mine came out ALOT darker and thicker looking than yours looks in the photos. Maybe the 2tbsp ancho? I added more broth to think it out and its still a very deep red. Delicious tho!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Cody. The color difference could come down to the ancho powder, the tomatoes, really the ingredients in general, and also the heat and simmering time. Thanks for sharing!! I appreciate it!
Cathy Goolsby says
Making a crock pot full for church on Sunday. 6-quart pot. Triple the recipe?
Michael Hultquist - Chili Pepper Madness says
Sure thing, Cathy! Pots of chili scale up nicely. Let me know how it turns out for you. Enjoy!
Mike Bychowsky says
I did a search for Shrimp Chili (wanted to mix it up), and this is the first site returned.
Who does this madman think he is ! Breaking the normal, boring conventions of mundane chili with this recipe.
Can't wait to try it out with my homemade Chipotle Adobo ????
Nice job Mike !
Michael Hultquist - Chili Pepper Madness says
Haha, THANKS, Mike! Madness it all is! Miss you, man. I hope you enjoy the chili.
Clint says
How does this taste reheated? I'm making it for a potluck.
Michael Hultquist - Chili Pepper Madness says
Clint, it reheats fine, but shrimp isn't the best for reheating. You can always make the chili without the shrimp, then add it in last minute to cook before serving.
Maxwell Hunter says
I made this recipe and turned out great. I was wondering, could you use this same recipe substituting the red kidney beans for black?
My mom has some black beans that I gave her and they're just sitting in a bag not being used. I'd like to make this because I have at least part of the ingredients I need to make the dish for her next weekend.
Michael Hultquist - Chili Pepper Madness says
Maxwell, absolutely. You can use many different beans to your preference, or a combination of them. Let me know how it turns out and how your mother likes it. Thanks for commenting. Enjoy.
Ma says
Great, I'll do that. I figured you could. I'm going to try and make some this weekend. Got a lot of cooking to do for mom this weekend. Look out black beans!
Michael Hultquist - Chili Pepper Madness says
Awesome! Enjoy!!
Maxwell Hunter says
I did it and it turned out great! It WORKS!! Mom really enjoyed it. Thanks so much for the reply and the great recipe!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Maxwell. Glad she enjoyed the recipe.
Jennifer says
YUM!!! This is one of our families favorite chili's. We love the addition of the shrimp! So delicious!! Thanks for the awesome recipe!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks, Jennifer!
Kim says
I love this recipe! It's so easy, flavorful and crowd pleasing! I'll be making this one all winter long.
Michael Hultquist - Chili Pepper Madness says
Nice!
Elaine Benoit says
Not only does this shrimp and bean chili look delicious, but it also looks so easy to make, which is a win in my book! I adore shrimp and chili but never thought of combining the two!
Michael Hultquist - Chili Pepper Madness says
Thanks, Elaine! It's a great combo.
Lisa Bynum says
I've never made chili with shrimp, but it sounds like a wonderful idea. You mentioned it was similar to gumbo. I ADORE a good gumbo, so I'm sure I would absolutely love this.
Michael Hultquist - Chili Pepper Madness says
I think you will, Lisa! It's surprisingly tasty.
Carrie | Clean Eating Kitchen says
I love the idea of adding shrimp to this chili! Something I never thought of doing but will be trying this out soon!
Michael Hultquist - Chili Pepper Madness says
It's so good, Carrie! I hope you enjoy it.