My husband says he hates chili. He says there’s not enough chewing involved. But he really, really loves seafood–especially shrimp. This is a great chili recipe if you’re not a real big chili lover. It is healthier since it uses seafood instead of beef and it has a variety of flavors that culminate together to make a perfect cold weather dish. Serve this delicious chili with freshly made corn bread or cheddar biscuits (recipe below)
You will need:
2 tablespoons olive oil
1 cup onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 garlic cloves, minced
2 medium shallots, minced (you can substitute this with ½ cup of chopped onion plus 1 clove garlic minced.)
2 medium jalapeño peppers, seeded and minced
1/4 cup dark chili powder
1 cup tomatoes, diced
4 cups gluten-free chicken broth
4 cups butternut squash, peeled and cubed
2 teaspoons salt
12 ounces cod fillets, cut into bite-size pieces
1 pound small to medium shrimp, peeled and deveined
3 cups (cooked) pinto beans
juice from one lime
Directions:
In large stock pot, heat the olive oil and sauté the onion, bell
peppers, garlic, shallots and jalapeño peppers for about five
minutes.
Add the chili powder and tomatoes and continue to sauté for
two more minutes.
Add the chicken stock, squash and salt. Bring to a
boil and then reduce to a simmer for 15 minutes. Stir in the cod,
shrimp and beans.
Cook for about 10 more minutes, until the seafood
is opaque and the squash is tender. Remove from heat. Stir in lime
juice and serve.
Cheddar Biscuits
You will need:
2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded white cheddar cheese
1/4 cup butter or margarine, melted
1/4 teaspoon garlic powder
Directions:
Combine baking mix, milk and cheese and stir with a wooden spoon for about a minute. Spoon onto a greased cookie sheet and smooth tops. Bake at 450 degrees for 8- 10 minutes. Combine butter and garlic powder and pour over hot biscuits.
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