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Shrimp and Crab Chili

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PREP TIME
30 min
COOKING TIME
95 min
TOTAL TIME
125 min
SERVINGS
8 servings
Dinner
Shrimp and Crab Chili
Ingredients
  • 1/4 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
  • 1/2 pound cooked crabmeat
  • 1 pinch brown sugar, or as needed
  • 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
1
Heat butter in a large cooking vessel over a moderate temperature; add tomatoes, bell peppers, garlic, and green onions. Cook and stir constantly until the tomatoes have almost broken down, taking around 30 minutes to an hour.
2
Combine kidney beans, baby corn, and celery with the tomato mixture; add a pinch of chili powder and a squeeze of lime juice to enhance flavor, then season with salt and black pepper to taste. Cover the pot and cook on a low setting, stirring occasionally, until the celery has become tender but still retains some texture, approximately 1 hour.
3
Introduce crab meat and canned tomatoes with their liquid into the kidney bean mixture, using a spoon to break up the tomatoes into smaller pieces. Add a pinch of salt and pepper to taste, and if the chili tastes too salty, add a small amount of brown sugar to balance the flavors.
4
Add shrimp, scallops, and hearts of palm to the chili mixture; cook until the shrimp turn pink on the outside and the meat becomes opaque, taking around 2 to 3 minutes.