Description
A warm bowl of chili loaded with shrimp, crab, and lobster in a creamy broth, perfect for cozy evenings.
Ingredients
Scale
- 1 teaspoon olive oil
- 2–3 garlic cloves (minced)
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 1 can (15.5 oz) Great Northern beans (drained and rinsed)
- 1 can (15.5 oz) black beans (drained and rinsed)
- 1 can (15.5 oz) diced tomatoes with chilis (drained)
- ½ cup whole kernel corn (frozen)
- 1 cup shredded Colby and Monterey Jack cheese
- 3 oz cream cheese
- 5 oz lump crab
- 5 oz lobster meat
- 1 pound shrimp (peeled and deveined)
- Seafood seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Heat the oil in a Dutch oven over medium-high heat.
- Sauté the onions until translucent and aromatic, about 3-5 minutes.
- Add the garlic and cook until fragrant.
- Mix in the chicken broth, beans, and diced tomatoes. Combine gently.
- Simmer on medium-low heat for 15–20 minutes.
- Prepare the seafood by seasoning crab meat, lobster meat, and shrimp.
- Combine the corn, cheeses, crab, lobster, and shrimp into the pot.
- Cook for an additional 5–6 minutes until shrimp turns pink and opaque.
Notes
This chili can be made a day in advance for deeper flavors. For a vegetarian version, substitute seafood with more beans and vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 30mg