Seafood Chili Recipe

Name: Seafood Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 cup butter; 4 fresh tomatoes, diced; 2 bell peppers, chopped into 3/4 inch pieces; 2 heads garlic, crushed; 3 green onions, chopped; 1 (8 ounce) can kidney beans, drained; 1 (8 ounce) can baby corn, drained and cut into bite-size pieces; 2 stalks celery, chopped; 1 tablespoon chili powder, or to taste; 1 dash lime juice, or to taste; 1 (16 ounce) can whole peeled tomatoes, with liquid; 1/2 pound cooked crabmeat; 1 pinch brown sugar, or as needed (optional); 1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces; 1 pound jumbo shrimp - peeled, deveined, and tails removed; 1 pound sea scallops; sea salt and freshly ground black pepper to taste

Servings: persons

1/4 cup butter
4 fresh tomatoes, diced
2 bell peppers, chopped into 3/4 inch pieces
2 heads garlic, crushed
3 green onions, chopped
1 (8 ounce) can kidney beans, drained
1 (8 ounce) can baby corn, drained and cut into bite-size pieces
2 stalks celery, chopped
1 tablespoon chili powder, or to taste
1 dash lime juice, or to taste
1 (16 ounce) can whole peeled tomatoes, with liquid
1/2 pound cooked crabmeat
1 pinch brown sugar, or as needed (optional)
1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
1 pound jumbo shrimp - peeled, deveined, and tails removed
1 pound sea scallops
sea salt and freshly ground black pepper to taste

1
Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
2
Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
3
Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
4
Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/4 cup butter, 4 fresh tomatoes, diced, 2 bell peppers, chopped into 3/4 inch pieces, 2 heads garlic, crushed, and more.

Yes, Seafood 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.

Seafood Chili

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