Go Back

Seafood Chili

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1447.9 kcal

Equipment

  • 1 Large Stockpot
  • 1 Wooden Spoon (for stirring and breaking tomatoes)
  • 1 Cutting Board (for vegetable and seafood preparation)
  • 1 Chef's knife (for chopping vegetables)
  • 1 Measuring Spoons (for chili powder, lime juice, etc.)

Ingredients
  

Main

  • ¼ 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
  • ½ 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

The initial slow caramelization of tomatoes, bell peppers, garlic, and green onions is critical for developing a deep umami base; don't rush this step. For optimal flavor and texture, ensure your seafood (shrimp and scallops) is fresh and of high quality, adding it only at the very end to prevent overcooking – they cook very quickly. A pinch of brown sugar is excellent for balancing the acidity of the tomatoes and chili powder, enhancing overall complexity. Taste and adjust seasoning, especially salt, pepper, and lime juice, throughout the cooking process. Garnish with fresh cilantro or a squeeze of fresh lime for a vibrant finish.