Description
A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
Ingredients
- ¼ cup butter
- 4 fresh tomatoes, diced
- 2 bell peppers, chopped into 3/4 inch pieces
- 2 heads garlic, crushed
- 3 green onions, chopped
- 1 (8 ounce) can kidney beans, drained
- 1 (8 ounce) can baby corn, drained and cut into bite-size pieces
- 2 stalks celery, chopped
- 1 tablespoon chili powder, or to taste
- 1 dash lime juice, or to taste
- 1 (16 ounce) can whole peeled tomatoes, with liquid
- ½ pound cooked crabmeat
- 1 pinch brown sugar, or as needed (Optional)
- 1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
- 1 pound jumbo shrimp – peeled, deveined, and tails removed
- 1 pound sea scallops
- sea salt and freshly ground black pepper to taste
Instructions
- Melt butter in large stockpot over medium-low heat; add tomatoes
- bell peppers
- garlic
- and green onions. Cook and stir frequently until tomatoes have nearly liquefied
- 30 minutes to 1 hour.
- Stir kidney beans
- baby corn
- and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low
- stirring occasionally
- until celery is soft but still has texture
- about 1 hour.
- Stir crab meat and canned tomatoes with liquid into kidney bean mixture
- breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
- Stir shrimp
- scallops
- and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque
- 2 to 3 minutes.
Prep Time: 30 mins
Cook Time: 1 hr 35 mins
Total Time: 2 hrs 5 mins
Servings: 8