Shrimp ‘n’ Black Bean Chili
Total TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts1 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.
Follow along as we show you how to make these fantastic recipes from our archive.
Mar 10, 2019
My online friends were raving about this recipe, so I had to take a look at it. They were right... it's a very good meal. I also made some changes... in addition to black beans, I also used dark red kidney beans; used V8 juice and cold coffee instead of chicken broth, and added 2 teaspoons chili powder. I did not precook the shrimp, but added it to the last step, so the shrimp cooked during the simmering step. We loved it, and will make it again.
Jan 28, 2018
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!
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.
Jan 26, 2014
tasty but ore like a sauce and not a chile
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.
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
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.