CookPal AI
Seafood Chili

Seafood Chili

Cost $25, save $15

Source: Recommended by CookPal

  • 95 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Dairy & Fats

    • 🧈 ¼ cup butter

  • Vegetables

    • 🍅 4 fresh tomatoes, diced
    • 2 bell peppers, chopped into 3/4 inch pieces
    • 🧄 2 heads garlic, crushed
    • 🌱 3 green onions, chopped
    • 🍃 2 stalks celery, chopped

  • Canned Goods

    • 1 (8 ounce) can kidney beans, drained
    • 1 (8 ounce) can baby corn, drained and cut into bite-size pieces
    • 1 (16 ounce) can whole peeled tomatoes, with liquid
    • 1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces

  • Seafood

    • 🦀 ½ pound cooked crabmeat
    • 🦐 1 pound jumbo shrimp - peeled, deveined, and tails removed
    • 1 pound sea scallops

  • Seasonings & Extras

    • 1 tablespoon chili powder, or to taste
    • 🍋 1 dash lime juice, or to taste
    • 1 pinch brown sugar, or as needed (Optional)
    • 🧂 Sea salt and freshly ground black pepper to taste

STEPS

1

Melt butter in a large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied.

2

Stir in kidney beans, baby corn, and celery into the tomato mixture. Add chili powder and lime juice; season with salt and pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture.

3

Stir in crab meat and canned tomatoes with liquid. Break up the tomatoes into thirds with a wooden spoon. Adjust seasoning with salt, pepper, and brown sugar as needed.

4

Add shrimp, scallops, and hearts of palm into chili. Cook until shrimp are bright pink and meat is opaque.

NUTRIENTS

Per 1 serving

🔥

258

Calories

  • 29
    Protein
  • 19
    Carbs
  • 8
    Fats

💡 For more heat, consider adding diced jalapeños or a pinch of cayenne pepper.Serve with crusty bread or over rice for a complete meal.Refrigerate leftovers in an airtight container for up to 3 days.