Hearty Seafood Chili with Shrimp, Crab, and Scallops

Name: Hearty Seafood Chili with Shrimp, Crab, and Scallops
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz Baby Corn; 2 whole Bell Pepper; 1 pinch Brown Sugar; 0.25 cup Butter; 2 stalk Celery; 1 tbsp Chili Powder; 4 whole Diced Tomatoes; 2 whole Garlic; 3 whole Green Onion; 7 oz Hearts of Palm; 1 lb Jumbo Shrimp; 8 oz Kidney Beans; 1 dash Lime Juice; 0.5 lb Lump Crabmeat; 1 dash Salt & Pepper; 1 lb Scallop; 16 oz Whole Peeled Tomato

Dinner 🍽️Lunch 🥪Soup 🍲 American High-Protein 💪Low-Carb Gluten-Free Pescatarian 🐟

Hearty Seafood Chili with Shrimp, Crab, and Scallops brings a briny sweetness from crab and scallops balanced by juicy tomatoes, gentle chili warmth, and pops of crisp-tender vegetables. The butter and garlic base creates a rich, silky broth that coats shrimp and beans without feeling heavy. Serve this comforting bowl for a cozy weeknight dinner or a casual weekend gathering when you want something bold yet refined.

Prep30 mins
Cook1 hr 35 mins
Serves8
DifficultyMedium

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

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

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

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.