Seafood Chili

This unique chili recipe is a seafood lover's delight. Loaded with shrimp, crab, and scallops, it will take center-stage at any party.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 mins
• Calories: 258 Calories

Ingredients

• 2 stalks celery, chopped
• 1 (16 ounce) can whole peeled tomatoes, with liquid
• 3 green onions, chopped
• 1 pound sea scallops
• 1 tablespoon chili powder, or to taste
• sea salt and freshly ground black pepper to taste
• 4 fresh tomatoes, diced
• 2 heads garlic, crushed
• 1 (8 ounce) can baby corn, drained and cut into bite-size pieces
• 2 bell peppers, chopped into 3/4 inch pieces
• 1 (8 ounce) can kidney beans, drained
• 1 dash lime juice, or to taste
• 1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
• 1 pound jumbo shrimp - peeled, deveined, and tails removed
• 0.25 cup butter
• 0.5 pound cooked crabmeat
• 1 pinch brown sugar, or as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.