Hi friends,

Did you know there is an entire day dedicated to chili? It’s true. This Thursday is National Chili Day. I decided I should celebrate with this version because:

1. My Catholic friends need a solution on Fridays during Lent. (You can thank my interns, Kristen & Liz for that)


2. It’s ffrreeeeeeeeezzzzzing outside.

And there’s nothing better than a cup of hot chili on a chilly day! (See what I did there??)

Shrimp Chili from Stirlist.com

It is a well known fact that if you live in Nebraska, you should always serve cinnamon rolls with chili. I guess the tradition started in the public school system and then somehow caught on throughout the rest of the state. I grew up thinking this is normal and then realized that not everybody knew about our strange tradition here in Nebraska. If you’ve never had chili and cinnamon rolls together, you are definitely missing out. It’s an awesome combination of flavors!

Shrimp Chili from Stirlist.com

I know that using shrimp instead of beef or turkey might sound a little fishy, but it’s actually really tasty. The shrimp takes on the other flavors and it doesn’t turn into a rubbery mess like shrimp is prone to do. I also love that shrimp is low in calories, but packed with protein and it can easily take on other flavors when added to dishes like this. Give it a try!

Shrimp Chili from Stirlist.com

Shrimp Chili

  • 35 minutes
  • 13 ingredients
  • 3 steps


  • 1 TBSP. canola oil
  • 1 white onion (chopped)
  • 1 green pepper (chopped)
  • 14 oz. can petite diced tomatoes
  • 2 cans black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1/2 cup picante sauce
  • 1 1/2 cups chicken broth
  • 1 tsp. cumin
  • 1/2 tsp. dried basil
  • 1/2 tsp sald
  • 1 lb. cooked medium shrimp; deveined and peeled (I use the already cooked, frozen)


  1. In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
  2. If using frozen shrimp, defrost and remove tails from shrimp; then add to chili. Simmer 10 minutes longer or until heated through. You can finely chop shrimp or leave shrimp whole.
  3. Yield: 12 servings.

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