Name: Seafood Chili with Crab, Shrimp, and Scallops Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 teaspoons neutral oil (avocado oil, olive oil, etc.); 1 medium onion, finely chopped (approximately 1 ½ cups); 2 stalks celery, finely chopped (approximately 1 cup); 1 large carrot, finely chopped (approximately 1 cup); 4 cloves garlic, minced; 1 14.5-ounce can petite diced tomatoes, drained; 1 4-ounce can diced green chiles, drained; 1 15.5-ounce can great northern beans, drained and rinsed; 1 15.5-ounce can black beans, drained and rinsed; 1 15.5-ounce can red kidney beans, drained and rinsed; 2 cups vegetable broth or chicken broth, or shrimp stock; 2 tablespoons tomato paste; ½ cup corn kernels (canned or frozen); 1 ½ tablespoons chili powder blend (see Notes); 1 teaspoon cumin; 1 teaspoon salt (more or less to taste); ½ teaspoon freshly cracked black pepper (more or less to taste); 1 pound shrimp (raw, peeled, deveined); 1 pound bay scallops (see Notes); Juice from 1 medium lemon (approximately 2 tablespoons, divided); 8 ounces fresh crab meat (claw, lump, or both; see Notes); ⅓ cup heavy cream (see Notes); 1 handful finely chopped cilantro; Sour cream or Greek yogurt; Shredded cheddar cheese; Diced avocado; Sliced or chopped jalapeños; Hot sauce

Jump to Recipe·4 from 21 reviews

If you are searching for a vibrant dish that bursts with flavors from the sea and comforting warmth, this Seafood Chili with Crab, Shrimp, and Scallops Recipe is exactly what you need. Combining tender shrimp, sweet crab meat, and succulent scallops with hearty beans, fresh veggies, and a smoky chili spice blend, this chili is a perfect balance of robust and refined. It’s a one-pot wonder that delivers depth, texture, and a little bit of kick, ideal for cozy nights or impressing friends with a unique twist on chili.

Ingredients You’ll Need

The image shows four containers on a white marbled surface. Three cans without labels hold different foods: the top can has diced red and green tomatoes with a glossy texture, the left can contains pale yellow beans in water, and the right can is filled with dark brown beans with a shiny, wet look. Below these, there is a clear glass bowl with finely chopped white onions that look fresh and crisp. The arrangement forms a triangular shape with the bowl at the bottom center. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple ingredients that pack a punch — each one plays a vital role in creating that rich, multi-layered flavor and satisfying texture. From the aromatic veggies to the bounty of seafood and beans, every element blends perfectly to make this chili shine.

2 teaspoons neutral oil (avocado or olive): This is where your veggies begin to soften and release their fragrant flavors.
1 medium onion (finely chopped): Adds a sweet and savory base essential for any great chili.
2 stalks celery (finely chopped): Offers a subtle crunch and fresh vegetal note.
1 large carrot (finely chopped): Contributes natural sweetness and color.
4 cloves garlic (minced): Infuses a pungent, aromatic punch that deepens the flavor profile.
1 14.5-ounce can petite diced tomatoes (drained): Brings acidity and body to balance the spices.
1 4-ounce can diced green chiles (drained): Adds a gentle heat and a touch of smokiness.
1 15.5-ounce can great northern beans (drained, rinsed): Provides creaminess and substance to the chili.
1 15.5-ounce can black beans (drained, rinsed): Adds a hearty, earthy finish.
1 15.5-ounce can red kidney beans (drained, rinsed): Brings color and texture contrast.
2 cups vegetable broth, chicken broth, or shrimp stock: The flavorful liquid foundation that ties everything together.
2 tablespoons tomato paste: Amplifies the tomato intensity and adds richness.
½ cup corn kernels (canned or frozen): Adds sweetness and brightness in every bite.
1 ½ tablespoons chili powder blend: This signature spice mix ignites the chili with warmth and complexity.
1 teaspoon cumin: Adds earthiness and subtle smokiness beneath the heat.
1 teaspoon salt (to taste): Balances and enhances all other flavors.
½ teaspoon freshly cracked black pepper (to taste): Provides a gentle bite and aroma.
1 pound shrimp (raw, peeled, deveined): Tender and slightly sweet seafood star of the chili.
1 pound bay scallops: Their delicate sweetness complements the shrimp beautifully.
Juice from 1 medium lemon (about 2 tablespoons, divided): Brightens the chili with citrus zing.
8 ounces fresh crab meat (claw and/or lump): Adds luxurious texture and salty sweetness.
⅓ cup heavy cream: Softens the chili’s bite and adds luscious creaminess.
1 handful finely chopped cilantro: A fresh, herbal finish that ties the flavors together.

How to Make Seafood Chili with Crab, Shrimp, and Scallops Recipe

Step 1: Sauté the Aromatics

Start by heating your dutch oven over medium-high heat and adding the neutral oil. When the oil shimmers, toss in the finely chopped onion, celery, and carrot. These foundational veggies should soften gently, releasing their fragrance and sweetness over about 5 to 6 minutes. The aroma at this stage really starts to draw you into the kitchen.

Step 2: Add the Garlic

Once the onions and veggies are tender, stir in the minced garlic. This will cook for around 3 to 4 minutes until fragrant and softened. Garlic elevates the overall flavor, giving the chili a warm depth that permeates every spoonful.

Step 3: Layer in Tomatoes, Beans, and Chiles

Drain and add the petite diced tomatoes, green chiles, and all three types of beans. Stir them up to combine with the aromatics. These ingredients provide a hearty texture and punch of umami, which is essential for that satisfying chili feeling.

Step 4: Build the Chili Base

Mix in the broth, tomato paste, corn kernels, chili powder blend, cumin, salt, and pepper. Let these flavors marry together on the stovetop for about 3 to 4 minutes uncovered. This simmer time helps concentrate the spices and meld the tomato base into rich, luscious chili sauce.

Step 5: Simmer and Develop Flavors

Reduce heat to medium-low, cover your pot and let the chili simmer for 15 to 20 minutes. Stir occasionally to prevent sticking and to help all those flavors harmonize. This step really transforms your ingredients into a deeply satisfying dish that beckons you to the table.

Step 6: Prepare and Add the Seafood

While the chili simmers, combine the shrimp and bay scallops in a large mixing bowl, adding half the lemon juice and a pinch of salt and pepper. Toss gently to coat. Then, add the seasoned seafood to the chili along with the crab meat, heavy cream, and the remaining lemon juice. Cover and cook for 8 to 10 minutes until the shrimp turns opaque and the scallops are tender. This is where seafood magic happens, infusing the chili with sweet briny flavors.

Step 7: Finish with Fresh Cilantro

Once the seafood is perfectly cooked, sprinkle the chopped cilantro over the top. This adds freshness and a herbaceous lift that perfectly balances the rich and spicy chili flavors.

How to Serve Seafood Chili with Crab, Shrimp, and Scallops Recipe

A white bowl filled with a thick soup that has visible layers including chunks of red lobster, yellow corn, black beans, and green herbs mixed inside. On top of the soup, there is a layer of shredded yellow cheese and a dollop of white sour cream with chopped green herbs sprinkled over it. The bowl sits on a light beige plate placed on a white marbled surface. In the blurred background, a purple pot with soup and a wooden spoon inside sits on the same white marbled surface, with a dark red cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes take this seafood chili from delicious to downright irresistible. Think cooling touches like sour cream or a tangy Greek yogurt dollop, sharpness from shredded cheddar cheese, creamy bites of diced avocado, and if you love heat, sliced jalapeños or your favorite hot sauce give vibrant contrasts that heighten every spoonful.

Side Dishes

To round out your meal, serve this chili with crusty bread for soaking up all that luscious broth or a simple green salad with a bright vinaigrette to complement the chili’s warmth. Cornbread is another classic side that pairs beautifully with the slight sweetness and spice in this recipe.

Creative Ways to Present

For a fun twist, try serving the chili in individual bread bowls or over a bed of cooked quinoa or rice for something heartier. Garnish with edible flowers or finely diced red peppers to add color and elegance. You can also prepare mini portions in ramekins for a seafood chili tasting party that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover seafood chili can be refrigerated in an airtight container for up to 3 days. The flavors actually intensify overnight, making it perfect for enjoying the next day. Just give it a good stir before reheating.

Freezing

If you want to save this recipe for longer, freeze portions in freezer-safe containers for up to 2 months. Note that the texture of the seafood may slightly change upon thawing, but the chili base will remain delicious and comforting.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent burning. Adding a splash of broth or water can help bring the chili back to a lovely consistency if it feels too thick. Microwave reheating works well in a pinch but be careful not to overcook the seafood.

FAQs

Can I use frozen seafood for this recipe?

Absolutely! Just thaw the shrimp, scallops, and crab meat completely and pat them dry before adding to the chili to prevent excess water from diluting the flavors.

What if I want a spicier chili?

Feel free to increase the amount of chili powder blend or add fresh sliced jalapeños and cayenne pepper. You can also serve with spicy hot sauce on the side for guests to customize.

Is there a good substitute for heavy cream?

Yes! Coconut cream works beautifully if you prefer a dairy-free option and adds a subtle, lovely richness that complements the seafood.

Can I make this recipe vegetarian without seafood?

While seafood is the highlight, you can omit it and add extra beans, vegetables like zucchini or bell peppers, and use vegetable broth. Adjust seasoning to taste for a hearty vegetarian chili.

How do I ensure there are no shell fragments in the crab meat?

Gently run your fingers through the crab meat before adding it to the chili to find and remove any stray shell pieces. This keeps your chili smooth and enjoyable.

Final Thoughts

This Seafood Chili with Crab, Shrimp, and Scallops Recipe is a heartwarming celebration of fresh ingredients and layers of flavor. Whether you’re craving comforting chili with a coastal twist or looking to impress with something different yet approachable, this recipe delivers every time. So grab your pot and dive in—you’ll thank yourself for making this seafood chili your new favorite comfort meal.