1 lb. cooked medium shrimp; deveined and peeled (I use the already cooked, frozen)
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.
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.