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
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.
© 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.