Seafood Chili

A hearty seafood twist on classic chili, loaded with shrimp, scallops, crab, beans, and a creamy finish.

INGREDIENTS

• 1 large carrot, shredded

• 1 small onion, finely diced

• 4 cloves garlic, pressed

• 1 (15 oz) can red beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can white beans, drained and rinsed

• 1 (14.5 oz) can diced tomatoes

• 1 (4 oz) can diced green chiles

• 1 (15 oz) can corn, drained

• 4 cups seafood, chicken, or vegetable broth

• 2 tbsp tomato paste

• 1 tbsp chili powder (or more to taste)

• 1 tsp ground cumin

• Salt and pepper, to taste

• 1 lb raw shrimp, peeled and deveined

• Juice of 1 lemon, divided

• 1 lb sea scallops

• 8 oz lump crab meat

• 3 oz cream cheese, softened

DIRECTIONS

1. In a large Dutch oven or stockpot over medium heat, sauté the shredded carrot and onion for 5–6 minutes until softened.

2. Add the pressed garlic and cook for 30 seconds, stirring constantly.

3. Stir in the tomato paste, chili powder, cumin, salt, and pepper. Cook for 1 minute to bloom the spices.

4. Add the red beans, black beans, white beans, diced tomatoes, green chiles, corn, and broth. Stir well.

5. Bring to a simmer and cook for 20–25 minutes to allow the flavors to blend.

6. While the chili simmers, toss the shrimp with the juice of ½ lemon.

7. Add the shrimp and scallops to the pot. Simmer gently for 4–5 minutes, or until the shrimp are pink and the scallops are opaque.

8. Stir in the crab meat, remaining ½ lemon juice, and cream cheese. Continue stirring until the cream cheese is completely melted and incorporated.

9. Taste and adjust seasoning as needed.

10. Serve hot with oyster crackers, crusty bread, shredded cheese, avocado, or fresh cilantro if desired.

Anna’s Apron Tip

This chili is even better the next day. If you like extra heat, add a diced jalapeño with the onions or a dash of hot sauce before serving. 🍤🦀🌶️