Best Shrimp N Black Bean Chili Recipes

SEAFOOD CHILI

Steps:

• 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.

SHRIMP 'N' BLACK BEAN CHILI

Steps:

• In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
• Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.

SHRIMP CHILI

Steps:

• In large stock pot, add olive oil, pepper, onion and garlic and saute for several minutes.
• Add all other ingredients except shrimp.
• Reduce heat to low, cover and simmer for 30 minute.
• 10 min before serving, add shrimp, and cook until just pink.
• Serve with grated cheese if desired.

BLACKENED SHRIMP AND WHITE BEAN CHILI

Steps:

• In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
• Drain and rinse under cold running water. Set beans aside.
• In saucepan, heat 4 Tbsp of olive oil over medium heat.
• Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
• Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
• Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
• About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
• Rub butter mixture evenly over shrimp.
• When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
• When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
• Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.

ALMOST INSTANT BLACK BEAN CHILI

Steps:

• In a large skillet or pot, heat the water. Add onion, garlic, and pepper. Cook over high heat-stirring often-for about 5 minutes or until onion is translucent. Add remaining ingredients and simmer-stirring occasionally-for about 15 minutes or until flavors are blended.

SHRIMP AND BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.