Description
This hearty Seafood Chili is a comforting and flavorful dish brimming with fresh crabmeat, shrimp, bay scallops, beans, corn, and tomatoes, all simmered in a blend of spices and finished with a touch of cream. Perfect for a satisfying meal that combines the rich taste of the sea with classic chili ingredients.
Ingredients
For the Seafood Chili
- 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
Suggested Toppings (All Optional)
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Diced avocado
- Sliced or chopped jalapeños
- Hot sauce
Instructions
- Heat the oil: Heat a dutch oven over medium-high heat. When the pot is warm, add 2 teaspoons of neutral oil and heat until hot and shimmering.
- Sauté vegetables: Add the finely chopped onion, celery, and carrot to the pot with hot oil. Stir quickly to combine, then cook uncovered until the vegetables have softened, about 5 to 6 minutes.
- Add garlic: Stir in the minced garlic and cook uncovered until fragrant and softened, about 3 to 4 minutes.
- Add beans and tomatoes: Add the drained petite diced tomatoes, diced green chiles, great northern beans, black beans, and kidney beans to the pot. Stir well to combine.
- Add broth and spices: Stir in the vegetable broth, tomato paste, corn kernels, chili powder blend, cumin, salt, and black pepper. Mix thoroughly, then cook uncovered for 3 to 4 minutes to meld the flavors.
- Simmer chili: Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15 to 20 minutes, stirring occasionally.
- Prepare seafood: Toward the end of cooking, place the shrimp and bay scallops in a large mixing bowl. Add half the lemon juice and a sprinkle of salt and pepper. Gently toss to coat the seafood evenly.
- Add seafood and cream: Add the seasoned shrimp and scallops to the chili, then stir in the fresh crab meat, heavy cream, and the remaining lemon juice. Cover the pot and cook until the shrimp turn opaque, about 8 to 10 minutes.
- Finish and serve: Remove from heat and sprinkle chopped cilantro over the top. Portion the chili into serving bowls and add optional toppings like sour cream, shredded cheese, diced avocado, jalapeños, or hot sauce. Serve immediately.
Notes
- Chili Powder Blend: A homemade blend can be made from chili pepper, paprika, sea salt, oregano, cumin, thyme, cayenne, and garlic powder if not available locally.
- Bay Scallops: Sea scallops can be used as a substitute, cut into smaller pieces before adding.
- Crab Meat: Inspect crab meat carefully to remove any shell fragments before use.
- Make it Dairy Free: Substitute heavy cream with coconut cream to make this chili dairy free.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
