This speedy chili makes dinner a breeze. Serve the chili with toast, tortillas, rice or quinoa.
Shrimp and Bean Chili
-
Prep:
15 min. -
Cook:
35 min. -
Serves:
4
Recipes
Recipe tags: garlic base, moderate difficulty, lunch, seafood, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 1 | onion, chopped |
| 2 | stalks celery, chopped |
| 1 | small jalapeño pepper, seeded and chopped |
| 4 tsp | chili powder |
| 1 can (28 oz) | diced tomatoes |
| 1 can (19 oz) | pinto beans, drained and rinsed |
| ⅓ cup | barbecue sauce |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 lb | large peeled deveined shrimp, tail removed |
| ¼ cup | sour cream |
| ¼ cup | loosely packed fresh cilantro leaves |
Directions
-
1
Heat oil in large high-sided skillet set over medium heat; cook onion, celery, jalapeño and chili powder for 3 to 5 minutes or until slightly softened.
-
2
Stir in tomatoes, beans, barbecue sauce and Roasted Garlic Base; bring to boil. Cook for 8 to 10 minutes or until slightly thickened.
-
3
Stir in shrimp; cook for 2 to 3 minutes or until shrimp are curled and cooked through.
-
4
Serve with dollop of sour cream and sprinkle of cilantro.
Tips: Simply thaw frozen shrimp that have already been peeled, deveined and tail removed for easy preparation. Use your favorite barbecue sauce for this recipe: sweet, smoky or spicy all work well, depending on your preference. Alternatively, serve with shredded Monterey Jack cheese.