Description
A delicious seafood chili loaded with beans, vegetables, and seafood, perfect for a hearty meal.
Ingredients
Scale
- 1 teaspoon olive oil
- 2–3 garlic cloves (Minced)
- 1 cup chopped onion
- 2 cups low-sodium broth (Vegetable or chicken broth will work great. See notes for really thick chili.)
- 1 15 oz canned Great Northern beans or navy beans (drained and rinsed)
- 1 15 oz canned black beans (drained and rinsed)
- 15 oz canned diced tomatoes and chilis (drained)
- 1/2 cup whole kernel corn (I used frozen)
- 1 teaspoon Better Than Bouillon Chicken Flavor (Optional for flavor. You can also use the lobster flavor.)
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
- 5 oz jumbo lump crab
- 5 oz lobster meat
- 1 pound shrimp (Peeled and deveined)
- Seafood Seasoning to taste (See notes for how to make your own.)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (If spicy is preferred)
- salt and pepper to taste
Instructions
- Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chopped onions. Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
- Add in the broth, beans, diced chilis and tomatoes, homemade chili seasoning, and Better than Bouillon. Stir.
- Lower the heat to medium-low and cover. Simmer for 15-20 minutes.
- Season the seafood with the seafood seasoning.
- Open the pot and add the shredded cheese, corn, cream cheese, and the seafood.
- Adjust the heat to medium. Stir and cook for 5-6 minutes until the cheese has melted and the seafood is cooked through. The chili will thicken as it cools.
Notes
- For a thicker chili, you can reduce the broth.
- Seafood seasoning can be homemade using a mixture of your favorite herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl