Shrimp Chili

  • 35 minutes
  • 13 ingredients
  • 3 steps

Ingredients

  • 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)

Instructions

  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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