Description
A rich, creamy, seafood-packed chili with tender shrimp, flaky white fish, and scallops simmered in a boldly spiced tomato-and-cream base—finished with lime and your favorite toppings.
Ingredients
2 tbsp (30 ml) olive oil
1 medium yellow onion, finely diced (about 1 1/2 cups / 225 g)
1 red bell pepper, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 tbsp tomato paste
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1 can (14.5 oz / 411 g) fire-roasted diced tomatoes
3 cups (720 ml) seafood stock or chicken broth
1 can (15 oz / 425 g) white beans, drained and rinsed
1 1/4 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 cup (240 ml) heavy cream
4 oz (113 g) cream cheese, softened and cubed
1 lb (454 g) large shrimp, peeled and deveined
8 oz (227 g) sea scallops, side muscle removed
8 oz (227 g) firm white fish (cod, haddock, or halibut), cut into 1-inch pieces
1 tbsp (15 ml) fresh lime juice (plus wedges for serving)
Optional toppings: 1/3 cup chopped cilantro, 2–3 green onions sliced, 1 cup shredded cheddar or Monterey Jack, 1 diced avocado, crushed tortilla chips
Instructions
1) Heat olive oil in a large pot over medium heat. Add onion and red bell pepper and cook 6–8 minutes until softened. Add garlic and cook 30 seconds.
2) Stir in tomato paste. Add chili powder, cumin, smoked paprika, oregano, and cayenne (optional). Cook 1 minute, stirring.
3) Add fire-roasted diced tomatoes, stock, and white beans. Season with salt and pepper. Bring to a gentle simmer and cook uncovered 12 minutes.
4) Reduce heat to medium-low. Stir in heavy cream and cream cheese until melted and smooth. Keep heat gentle.
5) Add fish and scallops; simmer 3 minutes. Add shrimp; cook 2–4 minutes until shrimp are pink and seafood is just cooked through.
6) Turn off heat and stir in lime juice. Taste and adjust seasoning. Serve with desired toppings.
Notes
For thicker chili, mash 1/2 cup of the beans and stir back in during the simmer.
To prevent tough seafood, add it at the end and avoid boiling after adding cream.
If using frozen seafood, thaw and pat dry before cooking for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes