Paleo Seafood Chili

Why be traditional during a football game with a meat chili? Everyone makes one... Go ahead and make my paleo seafood chili. It is hearty and full of flavor. Thank you City Fish for the amazing and fresh seafood! If you are adding beans to your diet, then go ahead and drain a can of red kidney beans and add to the pot. Enjoy and go Patriots!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 164 Calories

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tablespoon dried parsley
• 2 teaspoons chili powder
• ¾ teaspoon cayenne pepper
• ½ pound uncooked medium shrimp, peeled and deveined
• 1 (15 ounce) can diced tomatoes
• 1 teaspoon freshly ground pepper, divided
• 1 ½ teaspoons sea salt, divided
• ½ pound sea scallops - rinsed, drained, patted dry, and cut in half
• ½ pound haddock, cut into cubes

Recipe Instructions

Step 1

Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.

Step 2

Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.