Seafood Chili is a traditional American recipe for a classic stew of mixed seafood and red kidney beans in a tomato-based sauce flavoured with chilli powder. The full recipe is presented here and I hope you enjoy this classic American version of: Seafood Chili.
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This is a rather unusual chili that adds fish and seafood to a bean and hot pepper chili base.
Ingredients:
1 tbsp vegetable oil
100g red onion, diced
4 garlic cloves, chopped
450g medium prawns, peeled and de-veined
450g boneless white fish, diced
225g scallops
880g tinned tomatoes, chopped
440g cooked red kidney beans, drained (tinned is fine)
240ml tomato purée
1 tbsp hot chilli powder
1/2 tsp ground coriander seeds
2 bay leaves
1 tsp cayenne pepper
1 tsp granulated sugar
1 tsp sea salt
1 tsp freshly-ground black pepper
50g diced green bell pepper
100g diced red bell pepper
Method:
Heat the oil in a large flame-proof casserole or saucepan then add the onion, garlic and celery. Fry for 5 minutes then add the seafood. Continue cooking for about 8 minutes, or until nearly cooked through then add the tomatoes.
Reduce the heat to medium low then add the beans, tomato purée, spices and bell peppers. Stir thoroughly to combine, ensuring you scrape the bottom of the pan to ensure that the seafood has not stuck to the base.
Continue heating until the sauce is bubbling then reduce to a low simmer, cover and cook gently for 30 minutes.
Serve hot either on a bed of rice or accompanied by herbed focaccia bread.
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