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Seafood Chili

Seafood Chili

Seafood Chili

Seafood Chili


1 cup onion, diced

1 cup celery, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon chili powder

1/4 teaspoon chipotle chili powder

8 ounces green chiles

30 ounces cannelini beans, rinsed and drained

4 cups vegetable broth

8 ounces clam juice

2 cups shrimp, chopped

1 cup halibut, chopped

2 cups scallops, chopped

8 ounces clams, chopped

1/4 cup heavy cream


Heat a Dutch oven coated with cooking spray over medium high heat. Add onion, celery, and garlic. Cook until tender.

Add the next 8 ingredients (cumin through clam juice). Bring to a boil and simmer until the beans are heated through.

Add the clams and their juice. Simmer 3 to 4 minutes. Add the fish and scallops. Simmer 3 to 4 minutes. Add the shrimp and simmer 4 to 5 additional minutes or until all the seafood is cooked through.

Add the heavy cream, stir to combine, and serve.

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