Description
A comforting seafood and shrimp chili with a rich, creamy texture and vibrant spices that creates a warm and satisfying dish.
Ingredients
- 1 teaspoon olive oil
- 2-3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 1 can (15.5 oz) Great Northern beans, drained and rinsed
- 1 can (15.5 oz) black beans, drained and rinsed
- 1 can (15.5 oz) diced tomatoes with chilis, drained
- ½ cup frozen whole kernel corn
- 1 cup shredded Colby and Monterey Jack cheese
- 3 oz cream cheese
- 5 oz lump crab
- 5 oz lobster meat
- 1 pound shrimp, peeled and deveined
- Seafood seasoning, to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic until fragrant.
- Pour in chicken broth, both types of beans, and diced tomatoes with chilis. Optionally, add Better Than Bouillon and mix well.
- Lower heat to medium-low, cover, and simmer for 15–20 minutes.
- Season crab meat, lobster meat, and shrimp with seafood seasoning.
- Stir in cheese, corn, cream cheese, crab meat, lobster meat, and shrimp into the pot.
- Increase heat back to medium and cook for an additional 5–6 minutes until all seafood is cooked through.
Notes
Always start with high-quality seafood for the best flavor. Letting the chili simmer for a longer time enhances the depth of flavors.
