Description
A rich and creamy chili filled with tender seafood that melts in your mouth, perfect for a cozy evening.
Ingredients
Scale
- 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 whole kernel corn (frozen)
- 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 they turn translucent.
- Stir in the minced garlic, cooking until fragrant.
- Pour in the low-sodium chicken broth, both types of beans, and the drained diced tomatoes with chilis. Mix everything well.
- Lower the heat to medium-low, cover, and let it simmer for 15–20 minutes.
- Season the crab meat, lobster meat, and shrimp with your favorite seafood seasoning.
- Stir in the shredded cheese, frozen corn, cream cheese, crab meat, lobster meat, and shrimp into the pot.
- Increase the heat back to medium; cook for an additional 5–6 minutes until all seafood is perfectly cooked through.
Notes
This chili tastes even better the next day. Feel free to customize seafood based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 120mg