Creamy Seafood and Shrimp Chili
Ingredients:
1 pound shrimp, peeled and deveined
1 pound mixed seafood (such as scallops and crab meat)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) corn, drained
2 cups chicken broth
1 cup heavy cream
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro for garnish (optional)
1. In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
2. Add the diced tomatoes, kidney beans, corn, and chicken broth to the pot. Stir to combine and bring to a simmer.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Let the mixture simmer for about 10 minutes to allow the flavors to meld.
4. Add the shrimp and mixed seafood to the pot. Cook for an additional 5-7 minutes, or until the shrimp are pink and the seafood is cooked through.
5. Reduce the heat to low and stir in the heavy cream. Allow the chili to heat through for another 2-3 minutes, then taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro if desired.
Serves 6
Nutritional Information (per serving):
Calories: 350
Net Carbs: 20g
Protein: 25g
Fat: 18g
Tips & Variations:
1. For a spicier kick, add diced jalapeños or a dash of hot sauce to the chili.
2. Substitute the heavy cream with coconut milk for a dairy-free version that adds a hint of sweetness.