Easy Creamy Seafood and Shrimp Chili
450kcal
Ingredients
For the chili base
- 1 teaspoon olive oil
- 2-3 cloves garlic (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)
For the seafood
- 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)
For seasoning
- Seafood seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- Salt and pepper to taste
Method
Preparation
- Heat the olive oil in a Dutch oven over medium-high heat. Once hot, add the chopped onions and sauté until they become translucent.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth, both types of beans, diced tomatoes with chilis, and mix well. If desired, add a spoon of Better Than Bouillon for extra depth.
- Lower the heat to medium-low, cover the pot, and let it simmer for 15–20 minutes to blend the flavors.
Cooking
- While simmering, season the crab meat, lobster meat, and shrimp with seafood seasoning according to taste.
- Stir in the cheese, corn, cream cheese, crab meat, lobster meat, and shrimp into the pot. Mix until well combined.
- Increase the heat back to medium and cook for an additional 5–6 minutes until all the seafood is cooked through and the cheese is melted.
Nutrition
Serving1gCalories450kcalCarbohydrates35gProtein30gFat20gSaturated Fat10gSodium800mgFiber8gSugar5g
Notes
Ingredient Substitutions: If you don’t have shrimp, feel free to use scallops or fish such as cod. For a vegetarian option, swap seafood with additional beans and vegetables like zucchini or spinach. Optional Variations: Add diced bell peppers for an extra crunch or a splash of lime juice for brightness. Spice it up with jalapeños for heat! Storage and Reheating Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth if needed for creaminess.