Hearty Seafood Chili with Shrimp, Crab, and Scallops

1. 1

   Melt the butter in a large stockpot over medium-low heat; add the tomatoes, bell peppers, garlic, and green onions. Cook, stirring often, until the tomatoes have almost turned to liquid.

2. 2

   Stir the kidney beans, baby corn, and celery into the tomato mixture; add the chili powder and lime juice, and season with salt and ground black pepper. Cover and cook on low, stirring now and then, until the celery is tender but still has some bite.

3. 3

   Stir the crab meat and the canned tomatoes with their liquid into the kidney bean mixture, breaking the tomatoes into thirds with a wooden spoon. Season with salt and pepper; add brown sugar if the chili tastes too salty.

4. 4

   Stir the shrimp, scallops, and hearts of palm into the chili; cook until the shrimp are bright pink on the outside and the meat is opaque.

• Calories 297.51 kcal Moderate
• Protein 28.36 g Good Source
• Carbs 28.91 g Moderate
• Total Fat 8.04 g Moderate
• Saturated Fat 4.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 189.73 mg High
• Sodium 1242.01 mg High
• Fiber 5.36 g Moderate
• Sugar 7.65 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 236.17 mg Moderate
• Iron 2.57 mg Moderate
• Potassium 486.45 mg Moderate
• Vitamin A 36.62 mcg_rae Low Source
• Vitamin C 71.56 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅