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.
Servings: 4
Calories: 241kcal
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 tablespoon chili powder (or 2 tablespoons for more pronounced flavor)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 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, basil, and salt and pepper to taste.
- 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
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