Seafood Chili Blanco

Seafood Chili Blanco

Serves 6 to 8
A unique and delicious twist on the standard white bean chili, this recipe combines shrimp, scallops and mahi-mahi with sautéed garlic, green and red peppers, jalapeños and white cannellini beans for a hearty, protein packed chili. Chipotle chilies add a smoky depth to the beer- and chicken-based broth without bringing too much spice. Serve over corn chips and garnish with a little cilantro.
  • Seafood
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 medium jalapeños, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 pound shrimp, peeled, deveined and halved crosswise
  • 1 pound scallops
  • 1/2 pound mahi-mahi fillets, cut into bite-size pieces
  • Chili Blanco
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 leeks, thinly sliced
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon chopped chipotle chilies in adobo, plus 1 tablespoon adobo from the same can
  • 2 (12-ounce) bottles beer
  • 3 cups chicken broth
  • 3 cups cooked cannellini beans, rinsed and drained
  • 2 teaspoons fine sea salt
  • 1/2 cup finely chopped fresh cilantro
  • 1 lime, Juice of
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For the seafood, put oil, cumin, chili powder, jalapeños, and garlic into a large bowl and whisk to make a marinade. Add shrimp, scallops, and mahi-mahi and toss gently to coat. Cover and refrigerate while you prepare the chili.

For the chili, heat 2 tablespoons of the oil in a large stock pot over medium heat. Add onions, celery, leeks and peppers and cook for 5 minutes. Add cumin, oregano, chipotle chilies and adobo sauce and continue to cook for 2 more minutes. Add beer, broth, beans and salt. Bring to a boil, lower to a simmer and cook for 20 minutes. 

In a separate saucepan, heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add marinated seafood and cook for approximately 2 minutes, until the mahi-mahi turns opaque. Add seafood and any pan juices to the pot with the chili mixture. Continue cooking for approximately 10 more minutes. Remove from heat. Stir in cilantro and lime juice. Ladle chili into bowls and serve garnished with more cilantro, if you like.
Nutritional Info: 
Per Serving: 410 calories (100 from fat), 11g total fat, 1.5g saturated fat, 140mg cholesterol, 1680mg sodium, 35g carbohydrates, (8 g dietary fiber, 4g sugar), 37g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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