Shrimp ‘n’ Black Bean Chili

Name: Shrimp 'n' Black Bean Chili
Prep time: 5 min
Cook time: 20 min
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

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.

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.

Nutrition 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.

Originally published as Shrimp & Black Bean Chili in Simple & Delicious November/December 2006

Reviews

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Average Rating:

Beema

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.
tarsmommy

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!
micharm

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.
bubblepop11

Jan 26, 2014

tasty but ore like a sauce and not a chile
mommamac89

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.
petsemergency

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
MrsQriist

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.