Seafood Chili

Okay, I know what you are thinking… seafood chili?? What?! Yes – don’t hate it until you try it. When I was throwing this together, I was seriously thinking “What on earth are you doing?! This is going to be awful!” but I still kept throwing things in the stockpot. Here’s what happened.. It was a cold, snowy Monday. My husband wanted chili – but I don’t eat beef. My turkey and chicken were frozen and it was “meatless Monday”. I had some tilapia and shrimp.. and some other stuff. I threw it together and surprisingly it worked! The paprika and chili powder give it a smoky flavor but the corn and edamame give it a little sweetness. Honestly, it is best served with some tortilla chips crumbled on top. It’s like a weird, tasty cross between a fish taco and chili. You just have to try it! Serves 4.

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1 3 oz tilapia filet
½ lb shrimp, peeled, deveined
1 red pepper, diced
½ onion, diced
½ tsp garlic, minced
1 Tbsp olive oil
1 can cannellini beans, rinsed
1 can tomatoes, diced
1 cup water or vegetable broth
1 cup corn
1 cup edamame
½ tsp paprika
½ tsp chili powder
¼ tsp black pepper
¼ tsp sea salt
½ tsp cilantro

  • In a large stockpot, sauté tilapia, shrimp, red pepper, onion and garlic in olive oil.
  • Add in corn, edamame, paprika, chili powder, pepper, salt and cilantro.
  • Stir until mixture is well combined and cook for about 10 minutes.
  • Add in water, tomato and beans. Stir and bring mixture to a boil.
  • Simmer, covered, for about 5-10 minutes.
  • Top with additional cilantro and crumbled tortilla chips if desired.

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