Shrimp Chili

  • Lauren Armstrong
  • December 20, 2016
  • No Comments

So apparently it has been the month of chili/slow cooker recipes. I didn’t realize it until now, but this month I have posted a Harvest Chili and French Canadian Boiled Dinner. So let’s just round out the month with Shrimp Chili. December is a great time for these types of recipes anyway, right?! I mean, it’s cold and dark…perfect for a steamy little meal with a fire in the background. 🙂

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WeightWise Recipe
Print Recipe
Shrimp Chili
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Course Main Dish
Cuisine American, Seafood
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American, Seafood
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
IMG_2661
Instructions
  1. Chop onions and pepper.
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  2. Add olive oil, white onion, and poblano pepper to a large saucepan. Saute over medium heat for 5 minutes.
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  3. Add diced tomatoes, kidney beans, cumin, chili powder, and hot sauce to pan. Mix well and simmer on medium heat for 15 minutes.
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  4. Add shrimp to saucepan, stir and simmer for additional 15 minutes. Shrimp are cooked when they are opaque and pink in color.
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