Seafood Chili Recipe

Seafood Chili Recipe

  • 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.
Recipe of the Day|