A Mexican-inspired chili with a seafood twist. This unusual combination of southwestern spices with seafood and butternut squash is as unique as it is delicious. You can expand on the unusual by substituting anasazi, adzuki or cranberry beans for the pinto beans. Use your choice of canned or cooked dry beans. Serve with a wedge of lime and, if desired, garnish with fresh, sliced jalapeño peppers.
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 5 cloves garlic finely chopped
- 2 medium shallots finely chopped
- 2 medium jalapeño peppers seeded and finely chopped
- 1/4 cup dark chili powder
- 2 Roma tomatoes diced
- 4 cups gluten-free chicken broth
- 1 1/2 pound butternut squash peeled and diced (about 4 cups)
- 2 teaspoons fine sea salt
- 12 ounces cod fillets cut into bite-size pieces
- 1 pound small to medium shrimp peeled and deveined
- 3 cups cooked pinto beans
- Juice of 1 lime
In a large stock pot, heat olive oil over medium heat. Add onion, bell peppers, garlic, shallots and jalapeño peppers and cook until softened, about five minutes. Add chili powder and tomatoes and continue to cook until the tomatoes release their juices, about two more minutes. Add stock, squash and salt. Bring to a boil and then reduce to a simmer until the squash has softened, about 15 minutes. Stir in cod, shrimp and beans. Cook until cod and shrimp are cooked through and squash is tender., about 10 minutes. Remove from heat. Stir in lime juice and serve.
Per serving: 350 calories (70 from fat), 8g total fat, 1.5g saturated fat, 110mg cholesterol, 910mg sodium, 43g carbohydrates (11g dietary fiber, 8g sugar), 30g protein.
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.
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