A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
Ingredients
- butter: 0.25 cup
- tomatoes: 4 piece (diced, fresh)
- bell peppers, chopped into 3/4 inch pieces: 2 piece
- heads garlic: 2 piece (crushed)
- green onions: 3 piece (chopped)
- kidney beans: 1 can (8 ounce can, drained)
- baby corn: 1 can (8 ounce can, cut into bite-size pieces)
- stalks celery: 2 piece (chopped)
- chili powder: 1 Tbsp (to taste)
- dash lime juice: 1 piece (to taste)
- whole peeled tomatoes, with liquid: 1 can (16 ounce can)
- crabmeat: 0.5 pound (cooked)
- pinch brown sugar: 1 piece (or as needed, optional)
- hearts of palm: 1 can (7 ounce can, cut into bite-size pieces)
- jumbo shrimp - peeled, deveined, and: 1 pound (tails removed)
- sea scallops: 1 pound
- sea salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
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Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
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Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
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Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
