Ingredients
8
8 servings
- •0.25 cup butter
- •4 fresh tomatoes, diced
- •2 bell peppers, chopped into 3/4 inch pieces
- •2 heads garlic, crushed
- •3 green onions, chopped
- •1 (8 ounce) can kidney beans, drained
- •1 (8 ounce) can baby corn, drained and cut into bite-size pieces
- •2 stalks celery, chopped
- •1 tablespoon chili powder, or to taste
- •1 dash lime juice, or to taste
- •1 (16 ounce) can whole peeled tomatoes, with liquid
- •0.5 pound cooked crabmeat
- •1 pinch brown sugar, or as needed
- •1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
- •1 pound jumbo shrimp - peeled, deveined, and tails removed
- •1 pound sea scallops
- •sea salt and freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 258
- Carbohydrate: 19g
- Fat: 8g
- Fiber: 7g
- Protein: 29g
- Sugar: 6g
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