Ingredients
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¼ cup butter
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4 fresh tomatoes, diced
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2 bell peppers, chopped into 3/4 inch pieces
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2 heads garlic, crushed
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3 green onions, chopped
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1 (8 ounce) can kidney beans, drained
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1 (8 ounce) can baby corn, drained and cut into bite-size pieces
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2 stalks celery, chopped
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1 tablespoon chili powder, or to taste
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1 dash lime juice, or to taste
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1 (16 ounce) can whole peeled tomatoes, with liquid
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½ pound cooked crabmeat
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1 pinch brown sugar, or as needed (Optional)
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1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
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1 pound jumbo shrimp - peeled, deveined, and tails removed
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1 pound sea scallops
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sea salt and freshly ground black pepper to taste
Directions
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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.
Cook’s Note
I find that like many good soups and stews, chili relies heavily on personal preference regarding spices, seasonings, textures, and an abundance of ingredients. Customize it however you think is best!
I like chili with only a small amount of beans, hence the amount called for.
You can save effort on seasoning by adding a chili seasoning packet. For this recipe, I have found that substituting a fajita seasoning packet works wonderfully.
For more even distribution, halve the scallops and shrimp if desired.
Nutrition Facts (per serving)
| 258 | Calories |
| 8g | Fat |
| 19g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 258 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 20% |
| Cholesterol 137mg | 46% |
| Sodium 817mg | 36% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 7g | 26% |
| Total Sugars 6g | |
| Protein 29g | 57% |
| Vitamin C 50mg | 55% |
| Calcium 170mg | 13% |
| Iron 6mg | 32% |
| Potassium 845mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
