Sarasota's Shrimp and Poblano Chili Recipe

Name: Sarasota's Shrimp and Poblano Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs uncooked medium shrimp (peeled and tails off); 1 ½ cups chicken broth; 4 (15 ounce) cans navy beans, not drained; 3 poblano peppers, fine chopped (the seeds and ribs are not that hot in a poblano so I leave the ribs in and just scrape most of the ); 2 jalapeno peppers, fine chopped (seeds and ribs removed); 4 cups corn (frozen is fine); 1 large onion, diced fine; 3 teaspoons minced garlic; 4 scallions, fine chopped; 2 tablespoons cumin; 1 tablespoon chili powder; 1 teaspoon dried oregano; 1 tablespoon hot sauce (to taste, more or less); salt; pepper; 1 lime; 1 tablespoon olive oil; paprika; fresh cilantro; monterey jack pepper cheese

Servings: persons

2 lbs uncooked medium shrimp (peeled and tails off)
1 ½ cups chicken broth
4 (15 ounce) cans navy beans, not drained
3 poblano peppers, fine chopped (the seeds and ribs are not that hot in a poblano so I leave the ribs in and just scrape most of the )
2 jalapeno peppers, fine chopped (seeds and ribs removed)
4 cups corn (frozen is fine)
1 large onion, diced fine
3 teaspoons minced garlic
4 scallions, fine chopped
2 tablespoons cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 tablespoon hot sauce (to taste, more or less)
salt
pepper
1 lime
1 tablespoon olive oil
paprika
fresh cilantro
monterey jack pepper cheese

1
Chili Base -- In a large pot heat the olive to medium heat and add the garlic, onion, both the poblano and jalapeno peppers, and cook until slightly soft, about 5 minutes, add the corn, beans, broth, and all the seasoning (cumin, chili powder, oregano and hot sauce).
2
Cook 20 minutes until everything is heated through and the flavors are well combined.
3
Finish off by adding the shrimp and scallions to the chili and cook just 5 minutes.
4
It doesn't take long.
5
Taste once again for salt and pepper and add if necessary.
6
Serve -- The lime - very important.
7
After filling up each bowl of chili, squeeze with a lime wedge for a fresh taste.
8
Then top with some of the cheese, cilantro and a light sprinkle of paprika.
9
Now you can add more hot peppers, sour cream, tomatoes or just about anything, but these are my favorite toppings.
10
ENJOY!

833

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs uncooked medium shrimp (peeled and tails off), 1 ½ cups chicken broth, 4 (15 ounce) cans navy beans, not drained, 3 poblano peppers, fine chopped (the seeds and ribs are not that hot in a poblano so I leave the ribs in and just scrape most of the ), and more.

Yes, Sarasota's Shrimp and Poblano Chili falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sarasota's Shrimp and Poblano Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions