Black Bean and Shrimp Chili

March 5, 2014

#BlackBean  #Bean and #Shrimp #Chili

In case you haven’t noticed we always give Beans in Chili our complete blessing, we’ll know that For years the battle has been endless between Beans IN, or Beans OUT! Almost 2 years ago, I am proud to say In what may be the Most WONDERFUL decision in history, the Powers that Be of the International Chili Society’s World Chili Cook-Off decided to include an another division! Chili with beans! See as I have said before there REALLY is no RIGHT,  or WRONG way to enjoy your beloved Chili! So Add those beans, or Don’t add the beans.

— It’s REALLY OK America!

Black Bean and Shrimp Chili

  • 1 1/2 pounds large raw shrimp, peeled and deveined, chopped
  • 3 – 12-ounce cans of Rotel Diced tomatoes, with juice
  • 2 – 16 ounces cans black beans, drained & rinsed
  • 1 lime, juiced
  • 2 cups chicken stock
  • 1 cup green pepper, chopped
  • 1 cup orange pepper, chopped
  • 1 medium red onion, chopped
  • 3 cloves garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 tablespoons cilantro leaves
  • 1 tablespoon of oregano
  • 2 teaspoons ancho chili powder
  • 1 teaspoon cumin
  • kosher salt
  • fresh ground pepper


  • 2 limes, cut into wedges
  • Cheddar cheese
  • Jalapenos
  • Scallions

In a Dutch oven, over medium heat, sauté onions, all peppers, and garlic until tender. Add remaining ingredients, except shrimp, and lime wedges. Cook over low heat, stirring occasionally. About 35-45 minutes.

Add chopped shrimp cover and continue to cook an additional 4-5 minutes. Salt and pepper, to taste, top with shredded cheese, jalapeño peppers, scallions and /or sour cream and serve with a wedge of lime.
#BlackBean and #Shrimp #Chili

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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  • Reply
    Sherman Darland
    October 13, 2020 at 3:06 am

    This Black Bean and Shrimp Chili was off the chain good! Thanks for another easy to make a recipe.

  • Reply
    August 17, 2020 at 2:23 am

    This recipe was terrific. I was wondering how long it stays good for in the refrigerator? Or should I freeze it? Not sure how the shrimp will do freezing it.

  • Reply
    Joanne T Ferguson (@mickeydownunder)
    March 21, 2014 at 9:07 am

    G’day! I want some of this right now Heidy!
    Cheers! Joanne

    • Reply
      Heidy L. McCallum
      April 1, 2014 at 4:46 am

      Thank you Joanne , and come on over and enjoy a fresh bowl with me!

  • Reply
    March 7, 2014 at 2:24 am

    I’m firmly in the original “no beans” chili camp, but this looks great! I LOVE black beans

  • Reply
    teagan geneviene
    March 5, 2014 at 1:55 pm

    Chili without beans… I’ve always been baffled by that idea… Beans IN! 🙂

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