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–+ servings
A large bowl of rich seafood chili, with shrimp and beans topped with sour cream, shredded cheddar, and sliced green onions.

Seafood Chili

easyhealthyrecipes.com/seafood-chili/
A hearty bowl of goodness, filled with fresh crabmeat, scallops, shrimp, beans, corn, and tomatoes, complimented by a blend of spices.
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • dutch oven with lid (or other large, heavy-bottomed pot with lid)
  • large wooden spoon
  • Large mixing bowl

Ingredients Needed

For the Seafood Chili

  • 2 teaspoons neutral oil (avocado oil, olive oil, etc.)
  • 1 medium onion (finely chopped, approximately 1 ½ cups)
  • 2 stalks celery (finely chopped, approximately 1 cup)
  • 1 large carrot (finely chopped, approximately 1 cup)
  • 4 cloves garlic (minced)
  • 1 14.5-ounce can petite diced tomatoes (drained)
  • 1 4-ounce can diced green chiles (drained)
  • 1 15.5-ounce can great northern beans (drained, rinsed)
  • 1 15.5-ounce can black beans (drained, rinsed)
  • 1 15.5-ounce can red kidney beans (drained, rinsed)
  • 2 cups vegetable broth (or chicken broth, or shrimp stock)
  • 2 tablespoons tomato paste
  • ½ cup corn kernels (canned or frozen)
  • 1 ½ tablespoons chili powder blend (see Notes)
  • 1 teaspoon cumin
  • 1 teaspoon salt (more or less to taste)
  • ½ teaspoon freshly cracked black pepper (more or less to taste)
  • 1 pound shrimp (raw, peeled, deveined)
  • 1 pound bay scallops (see Notes)
  • juice from 1 medium lemon (approximately 2 tablespoons, divided)
  • 8 ounces fresh crab meat (claw, lump, or both; see Notes)
  • ⅓ cup heavy cream (see Notes)
  • 1 handful finely chopped cilantro

Suggested Toppings (All Optional)

  • sour cream or Greek yogurt
  • shredded cheddar cheese
  • diced avocado
  • sliced or chopped jalapeños
  • hot sauce

Instructions

  • Heat dutch oven over medium-high heat. When pot is warm, add 2 teaspoons neutral oil and heat oil until hot and shimmering.
  • Add 1 medium onion, 2 stalks celery, and 1 large carrot to pot with hot oil. Stir quickly to incorporate, then cook, uncovered, until veggies have softened, approximately 5 to 6 minutes.
  • When onion, celery, and carrots have softened, add 4 cloves garlic and stir to incorporate. Cook, uncovered, until garlic is fragrant and softened, approximately 3 to 4 minutes.
  • Add 1 14.5-ounce can petite diced tomatoes, 1 4-ounce can diced green chiles, 1 15.5-ounce can great northern beans, 1 15.5-ounce can black beans, and 1 15.5-ounce can red kidney beans to dutch oven. Stir well to incorporate ingredients.
  • Add 2 cups vegetable broth, 2 tablespoons tomato paste, ½ cup corn kernels, 1 ½ tablespoons chili powder blend, 1 teaspoon cumin, 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper to dutch oven. Stir well to incorporate ingredients, then cook, uncovered, 3 to 4 minutes.
  • Reduce heat under dutch oven to medium-low and cover pot with lid. Simmer chili 15 to 20 minutes, stirring occasionally.
  • Toward end of cook time, add 1 pound shrimp and 1 pound bay scallops to large mixing bowl. Add 50% of juice from 1 medium lemon to bowl and sprinkle salt and pepper over seafood. Gently toss or stir to coat seafood in juice and spices.
  • Add seasoned shrimp and bay scallops to dutch oven, then add 8 ounces fresh crab meat, ⅓ cup heavy cream, and remaining lemon juice. Gently stir to incorporate seafood, then cover pot with lid and cook until shrimp become opaque, approximately 8 to 10 minutes.
  • When seafood is fully cooked, sprinkle 1 handful finely chopped cilantro over top of chili. Portion chili into serving bowls and top with sour cream or Greek yogurt, shredded cheddar cheese, diced avocado, sliced or chopped jalapeños, and/or hot sauce if desired. Serve immediately.

Recipe Notes

  • Chili Powder Blend: If you can't find a chili powder blend locally, you can make your own! It's a combo of chili pepper, paprika, sea salt, oregano, cumin, thyme, cayenne, and garlic powder.
  • Bay Scallops: If you can't find bay scallops, you can use sea scallops instead. Just cut the sea scallops into smaller pieces before adding them to the chili.
  • Crab Meat: Carefully scan the crab meat with your fingers before adding it to the chili, to remove any shell fragments that may be mixed in.
  • Make it Dairy Free: Use coconut cream instead of heavy cream.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 555kcal | Protein: 49g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.01g | Total Carbs: 71g | Fiber: 22g | Sugar: 8g | Net Carbs: 49g | Vitamin C: 26mg | Cholesterol: 144mg | Sodium: 1735mg | Potassium: 1700mg | Calcium: 232mg | Iron: 8mg