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Shrimp 'n' Black Bean Chili Recipe

Shrimp 'n' Black Bean Chili Recipe

It’s not spicy, but this chili is sure to warm you up during those cold winter evenings. “Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare,“ explains Elizabeth Hunt of Kirbyville, Texas.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/3 cup picante sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried basil
  • 1 pound cooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional

Directions

  • 1. In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
  • 2. Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired. Yield: 6 servings.

Nutritional Facts

1 cup: 190 calories, 4g fat (1g saturated fat), 115mg cholesterol, 504mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 20g protein Diabetic Exchanges: 1 starch, 3 lean meat.

Reviews for Shrimp 'n' Black Bean Chili

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MY REVIEW
micharm 78987
Reviewed Mar. 7, 2014

"I thought this was tasty. I added 2 cloves of minced garlic and a can of chopped green chilies for an extra pop of flavor."

MY REVIEW
bubblepop11 62172
Reviewed Jan. 26, 2014

"tasty but ore like a sauce and not a chile"

MY REVIEW
mommamac89 107020
Reviewed May. 29, 2013

"I have a big family all picky eaters and this was a hit in there mouths so its now our special of the month dish."

MY REVIEW
petsemergency 156477
Reviewed Jan. 14, 2010

"This chili is GREAT! I would make it again. It is spicy if you utilize a spicy picante sauce. Awesome receipe Thanks"

MY REVIEW
MrsQriist 207582
Reviewed Dec. 16, 2008

"Hubby and I absolutely loved this recipe when I made it from one of ToH's cookbooks. It's especially good with orange pepper instead of green, and it makes a great meatless dish. Substitute vegetable broth for a true vegetarian dish. I'm bringing it (sans shrimp) to the potluck Christmas party for hubby's Army battalion."

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