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Seafood Chili

average rating is 3 out of 5, based on 150 votes

Indulge in the mouthwatering flavors of Seafood Chili, a delightful dish that combines succulent shrimp and tender cod with a medley of fresh vegetables and aromatic spices. This vibrant and hearty chili is a perfect balance of seafood richness and zesty tanginess. Get ready to elevate your taste buds and savor a bowl of pure culinary delight!

Serving Suggestions/Tips:

Serve the seafood chili with a side of warm crusty bread or steamed rice for a complete and satisfying meal.

Garnish with fresh cilantro or sliced green onions to add a burst of freshness and color.

For added heat, you can sprinkle some crushed red pepper flakes or serve with hot sauce on the side.

Customize the recipe by adding your favorite seafood or adjusting the spiciness to suit your taste.

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Fish Shrimp Soup Main meal Moderate Seafood Dairy-Free gluten-free dairy-free low-carb high-protein pescatarian paleo-friendly keto-friendly nut-free soy-free sugar-free low-calorie diabetic-friendly heart-healthy clean eating weight-loss Mediterranean grain-free egg-free fiber-rich vitamin-packed antioxidant-rich omega-3 balanced nutrition low-sodium anti-inflammatory diabetic-friendly high-fiber low-fat seafood

Ingredients

1lb shrimp, peeled and deveined
6 oz cod filets, cut into bite-sized pieces
2 tbsp olive oil
juice of 1 lime
1 onion, diced
2 green peppers, diced
2 red peppers, diced
2 cups tomatoes, diced
2 cups yellow squash, diced
2 medium jalapeno peppers, seeded and diced
3 cups NO salt chicken broth or seafood stock
¼ tsp chili powder
¼ tsp cumin
1 tbsp sea salt

Directions

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, green peppers, and red peppers to the pot. Sauté until the vegetables are softened, about 5 minutes.
Add the diced tomatoes, yellow squash, and jalapeno peppers to the pot. Stir well to combine.
Pour in the chicken broth or seafood stock and bring the mixture to a simmer.
Add the chili powder, cumin, and sea salt to the pot. Stir to incorporate the spices.
Gently add the shrimp and cod pieces to the simmering broth. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque.
Squeeze the juice of 1 lime into the pot and stir to combine.
Taste the chili and adjust the seasoning if needed.
Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld together.
Serve the seafood chili hot in a bowl, garnished with fresh cilantro or sliced green onions if desired.