Shrimp 'n' Black Bean Chili Recipe

4.5 5 14
Shrimp 'n' Black Bean Chili Recipe
Shrimp 'n' Black Bean Chili Recipe photo by Taste of Home
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Shrimp 'n' Black Bean Chili Recipe

Read Reviews
4.5 5 14
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.
Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired. Yield: 6 servings.
Originally published as Shrimp 'n' Black Bean Chili in Simple & Delicious November/December 2006, p25

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: 3 lean meat, 1 starch.

  • 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
  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.
Originally published as Shrimp 'n' Black Bean Chili in Simple & Delicious November/December 2006, p25

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Reviews forShrimp 'n' Black Bean Chili

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micharm User ID: 1764553 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 User ID: 7636000 62172
Reviewed Jan. 26, 2014

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

MY REVIEW
mommamac89 User ID: 7282828 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 User ID: 4224700 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 User ID: 3493695 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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