Blackened Shrimp And White Bean Chili Recipes

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SHRIMP 'N' BLACK BEAN CHILI



Shrimp 'n' Black Bean Chili image

It's not spicy, but this chili is sure to warm you up during those cold winter evenings. "Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare," explains Elizabeth Hunt of Kirbyville, Texas.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chicken broth
1/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice, optional

Steps:

  • In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

BLACKENED SHRIMP AND WHITE BEAN CHILI



Blackened Shrimp and White Bean Chili image

This came from a chili cookbook. If you want it hotter, leave in some of the chile seeds. It calls for some dried herbs, but I prefer to use double the amount of fresh.

Provided by melissam9

Categories     Beans

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19

3/4 lb dried great northern beans
6 tablespoons olive oil
4 fresh green anaheim chilies, stemmed, coarsely chopped, with seeds
2 fresh red serrano chilies, stemmed, seeded & coarsely chopped
1 fresh jalapeno chile, stemmed, seeded & coarsely chopped
2 medium garlic cloves, finely chopped
1 medium onion, finely chopped
4 cups chicken broth
1 -2 tomatillo, coarsely chopped
1 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon dried thyme
1 bay leaf
1/2 tablespoon salt
1 teaspoon white pepper
1/4 cup unsalted butter, melted
1 tablespoon medium hot pure chile powder
1 tablespoon sweet paprika
1 1/2 lbs medium shrimp, shelled and deveined

Steps:

  • In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
  • Drain and rinse under cold running water. Set beans aside.
  • In saucepan, heat 4 Tbsp of olive oil over medium heat.
  • Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
  • Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
  • Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
  • About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
  • Rub butter mixture evenly over shrimp.
  • When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
  • When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
  • Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.

TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

SEAFOOD CHILI



Seafood Chili image

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.

Provided by Jay

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 2h5m

Yield 8

Number Of Ingredients 17

¼ 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
½ 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

Steps:

  • 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.

Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g

BLACK & WHITE BEAN CHILI



Black & White Bean Chili image

This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. -Katti Scott, Manteo, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 4h30m

Yield 8 servings (2 quarts)

Number Of Ingredients 17

3 teaspoons olive oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
3 celery ribs, sliced
1 small onion, finely chopped
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons paprika
2 teaspoons ground cumin
1/2 cup Marsala wine or reduced-sodium chicken broth
1 can (15-1/2 ounces) great northern beans, undrained
1 can (15 ounces) black beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
1 teaspoon pepper
Hot cooked rice
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.

Nutrition Facts :

SHRIMP 'N' BLACK BEAN CHILI



Shrimp 'n' Black Bean Chili image

This is a fast and easy meal and not to mention delicious. If you feel you need more heat in this chili, you could add more cumin or chilies/jalapeno or even a can of rotel with chilies for the diced tomatoes. Cook time is an estimate for prep and cooking.

Provided by JenzyGirl

Categories     Healthy

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chicken broth
1/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 lb cooked medium shrimp, peeled and devined
hot cooked rice (optional)

Steps:

  • In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
  • Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.

Nutrition Facts : Calories 309.3, Fat 6.6, SaturatedFat 0.9, Cholesterol 172.8, Sodium 714.3, Carbohydrate 30.5, Fiber 9.2, Sugar 6, Protein 32.7

HARISSA AND WHITE BEAN CHILI



Harissa and White Bean Chili image

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.

Provided by Yasmin Fahr

Categories     dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
1 small red onion, diced
2 red or orange bell peppers, seeded and diced
2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)
Kosher salt
1 (10-ounce) container cherry or grape tomatoes (1 pint)
1 to 2 tablespoons harissa, depending on heat preference
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, grated or minced
2 tablespoons low-sodium soy sauce
2 (15-ounce) cans white beans, such as cannellini or great Northern, drained and rinsed
2 cups low-sodium vegetable broth
Black pepper
3 packed cups baby spinach
2 limes, 1 halved, 1 cut into wedges for serving
Full-fat yogurt or sour cream, for serving
1 avocado, sliced or cubed, for serving
1/4 cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving
1/2 cup crumbled feta or grated Parmesan or mozzarella, for serving

Steps:

  • In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
  • Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
  • Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

ANGRY SHRIMP WITH TUSCAN WHITE BEANS



Angry Shrimp with Tuscan White Beans image

A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 18

1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
2 tablespoons extra-virgin olive oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 egg
1 cup Progresso™ panko crispy bread crumbs
16 uncooked extra-large shrimp, peeled (tail shells left on), deveined
1/3 to 1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil, if desired

Steps:

  • In 1-quart saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
  • In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
  • Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
  • Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
  • Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
  • Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
  • Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.

Nutrition Facts : Calories 690, Carbohydrate 73 g, Cholesterol 160 mg, Fat 3, Fiber 9 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2140 mg, Sugar 2 g, TransFat 0 g

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From spryliving.com


BEEF AND WHITE BEAN CHILI RECIPE | MYRECIPES
Combine stock and tortillas in a food processor; process until combined. Step 3. Heat oil in a large Dutch oven over medium-high. Add beef; cook 6 minutes, stirring to crumble. Add reserved chopped fresh onion and garlic; cook 5 minutes. Stir in chili powder, cumin, and paprika. Stir in stock mixture, tomatoes, salt, and beans; bring to a simmer.
From myrecipes.com


BLACK BEAN CAKES WITH BUTTERFLIED SHRIMP AND CHILI BEURRE BLANC
Add bay leaves and bring to a boil. Boil for 10 minutes and skim the foam from the top. Reduce the heat, and simmer, covered, for 1-1/2 hours, until the beans are soft. Drain, and remove the bay leaves. To make the bean cakes: Preheat the oven to 450 F. Grease a large baking sheet. In a large skillet over medium-high heat, heat the oil and ...
From greatchefs.com


BLACK BEAN SHRIMP RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Black Bean Shrimp Recipe are provided here for you to discover and enjoy ... Shrimp And White Bean Soup Dutch Oven Baked Potato Soup Korean Dried Pollack Soup Recipe Soup Bean Recipe With Ham Slow Cooker Crab Soup Poor Man's Soup Crock Pot Easy Slow Cooker Soups Pork Neck Bones Soup Beefy Vegetable Soup …
From recipeshappy.com


EASY BLACK BEAN CHILI - SALT & LAVENDER
2019-03-06 Instructions. In a large pot, add the oil and onion and sauté for 5 minutes. Add the ground beef and cook it until it's browned, breaking it up with your spoon as you go along. Spoon out and discard the excess beef fat. Stir in the garlic, tomato paste, chili powder, cumin, and smoked paprika.
From saltandlavender.com


SHRIMP AND RED BEAN CHILI RECIPE - CHILI PEPPER MADNESS
2019-01-21 First, heat the oil in a large pot. Add onion and jalapeno (or poblano) pepper and saute in oil for 4-5 minutes or until crisp-tender. Add the garlic and cook another minute, until you can smell that gorgeous garlic. Yum! Next, stir in your beans, tomatoes, tomato paste, broth, hot sauce, cumin, chili powder and basil.
From chilipeppermadness.com


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