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Seafood Chili

A warm and comforting seafood chili with mixed seafood, beans, corn, and spices, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz kidney beans, rinsed and drained
  • 2 cups seafood stock
  • 1 pound mixed seafood shrimp, scallops, fish
  • 1 cup corn frozen or fresh
  • 2 tablespoons fresh cilantro chopped
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Add 1 diced onion and 1 diced bell pepper and sauté for about 5 minutes until softened.
  3. Stir in 3 minced garlic cloves, 1 teaspoon chili powder, and 1 teaspoon cumin; cook for 1 minute until fragrant.
  4. Add 1 can (14.5 oz) diced tomatoes and 1 can (15 oz) kidney beans; stir to combine.
  5. Pour in 2 cups seafood stock and bring to a boil over high heat.
  6. Add 1 pound mixed seafood (shrimp, scallops, fish) and 1 cup corn; stir gently.
  7. Reduce heat to low and simmer for 15-20 minutes to allow flavors to meld.
  8. Season with salt and pepper to taste.
  9. Stir in 2 tablespoons chopped fresh cilantro just before serving.

Notes

Use fresh seafood for the best flavor, adjust spice level to taste, and refrigerate leftovers for up to 3 days or freeze for up to 3 months.