Black Bean Seafood Chili
Our Black Bean Seafood Chili is the perfect comfort food for a cold day.
Give your old chili recipe the boot with this fun black bean seafood chili. At the second annual Casa de Esperanza Young Professionals Cook-Off, we competed with our Black Bean Seafood Chili & won the People's Choice Award. Thank you to everyone who supported us along the way!
- 3 medium shallots
- 2 medium cloves garlic
- 1 medium bell pepper - We used yellow.
- 2 ribs celery
- 8 to 10 ounces cooked lobster meat (from 2 lobster tails)
- 4-6oz precooked shrimp
- 3 tablespoon olive oil
- 15-ounce can black beans, rinsed and drained
- 2 to 3 tablespoons chili powder
- 1/4 cup tomato paste
- Lobster fond 1 cup
- 1/4 cup water + more as needed
- 1/2 cup heavy cream
Mince the shallots and garlic; chop the bell pepper, and chop the celery finely so that it softens properly. Cut the cooked lobster meat into large dice.
Heat the oil in a large pot over medium heat until it shimmers. Add the minced and chopped vegetables; cook until almost softened. Add the black beans, chili powder, and tomato paste. Allow this to thicken & make sure the vegetables, especially the celery, is softened. Add your lobster fond.
Add the diced lobster meat, shrimp, and the cream, stirring gently to combine. Cook for 1 minute, or just until those ingredients are heated through. Don't heat it too hot or the seafood will cook and become rubbery. Depending on how thick you'd like your chili to be, you may want to add more water. Salt to taste & enjoy!