My Sunday cravings were oddly enough shrimp and chili so I decided to be creative and make something I had never heard of before…shrimp and veggie chili.
- 1 can of kidney beans
- 1 can of lima beans
- 1 can of black beans
- 56 ounces of diced tomatoes
- 8 ounces of tomato sauce
- 1 1/2 pounds of peeled shrimp
- 1 bunch of cilantro
- 2 bunches of green onions
- 2 cups of diced mushrooms (optional)
- 5 diced jalapenos
- 1 diced yellow onion
- 1 diced red bell pepper
- 1 diced orange bell pepper
- 1 diced yellow bell pepper
- 4 tsp. of olive oil
- 2 tsp. of garlic powder
- 1 1/2 tsp. of black pepper
- 1 tsp. of Tony Chachere’s seasoning
Step 1: Pour all of the diced tomatoes along with the cans of kidney beans, Lima beans, and black beans into a large pot. Let that simmer on medium heat for 15 minutes.
Step 2: In a heated skillet with 2 tsp. of olive oil, sauté the peeled shrimp in 1 tsp of garlic powder and 1 1/2 tsp. of black pepper until it is thoroughly cooked.
Step 3: In a large skillet, heat 2 tsp. of olive oil on medium heat with the cilantro, mushrooms, green onions, yellow onion, jalapenos, red bell pepper, yellow bell pepper, and orange bell pepper for about 15 minutes.
Step 4: Mix the shrimp and vegetables into the pot with the beans and tomatoes and let that cook for an additional 5 minutes.
Step 5: Enjoy the chili with a side of your favorite vegetable for nutritional balance!