Shrimp ‘n’ Black Bean Chili
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.
Reviews
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.
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.
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This chili is GREAT! I would make it again. It is spicy if you utilize a spicy picante sauce. Awesome receipe Thanks
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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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