- 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
- 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.
Reviews forShrimp 'n' Black Bean Chili
"Every time I make this my husband raves about it. I changed a couple of things - instead of Picante sauce, I bought store fresh pico with mango (and eliminated the onion and green pepper) and I used a whole can of chicken broth (14.5 oz). My canned tomatoes were no-salt and I added a teaspoon of sugar. I always make the rice (minute rice) and garlic toast. When we have it for dinner, there's enough for a second night. I really would like to thank the cook for this; it's definitely tasty and feel free to improvise to your tastes!"
"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."
"tasty but ore like a sauce and not a chile"
"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."
"This chili is GREAT! I would make it again. It is spicy if you utilize a spicy picante sauce. Awesome receipe Thanks"
"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."