Seafood chili

Name: Seafood chili
Total time: 1800 s
Cuisine: American
Ingredients: 3 tbsp EVOO; 1 Diced Onion; 6 clove Garlic; 2 Diced Red peppers; 1 Diced green pepper; 1 medium sized butternut squash chopped; 1 can Kidney beans (15oz size); 1 can Diced tomatoes (28oz size); 4 oz Chicken broth; 1 tbsp Chili powder; 1 tbsp Black pepper; 1 tbsp All spice; 2 tbsp Crushed red pepper; 2 lb Shrimp (the smaller the better or cut up if larger); 1 lb Cod fillet cut into small pieces; 2 tbsp Lemon juice; 2 tbsp Dried cilantro

Karen M. Smith-Bryant @cook_3161525

Columbus, Ohio

the finished chili! :positive

Karen M. Smith-Bryant @cook_3161525

Columbus, Ohio

the finished chili! :positive

Saved

Ingredients

30 mins

3 tbspEVOO
1Diced Onion
6 cloveGarlic
2Diced Red peppers
1Diced green pepper
1 mediumsized butternut squash chopped
1 canKidney beans (15oz size)
1 canDiced tomatoes (28oz size)
4 ozChicken broth
1 tbspChili powder
1 tbspBlack pepper
1 tbspAll spice
2 tbspCrushed red pepper
2 lbShrimp (the smaller the better or cut up if larger)
1 lbCod fillet cut into small pieces
2 tbspLemon juice
2 tbspDried cilantro

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Steps

30 mins

1

Heat oil in skillet.
2

Sauté onion and garlic until the onions are soft and translucent.
3

Transfer to a 5 quart slow cooker or crockpot.
4

Stir in the remaining ingredients except the fish.
5

Cover and cook on low for 4 hours or until vegetables are tender.
6

Stir in the cod and shrimp and cook for 10 more minutes, until the cod and shrimp are cooked and the squash is tender.