Southwestern Shrimp and Black Bean Chili
- Yield: 4 to 6 servings
Ingredients
- 1-- green bell pepper, seeded and chopped
- 1-- red bell pepper, seeded and chopped
- 1large onion, chopped
- 1cup shredded peeled carrots
- 1tablespoon finely chopped jalapeno pepper
- 1/2teaspoon minced garlic
- 1tablespoon chili powder
- 1 1/2teaspoons dried cumin
- 1-- (16-ounce) can no-salt-added whole tomatoes, chopped with their juices
- 1-- (16-ounce) can black beans, drained and rinsed
- 1/2cup water
- 1pound medium shrimp, peeled
- 1-- (10-ounce) package frozen corn
Instructions
- In a large pot coated with nonstick cooking spray, saute green and red peppers, onion, carrots, jalapenos, and garlic until tender, 6 to 8 minutes. Stir in chili powder, cumin, tomatoes, black beans, water and shrimp and bring to a boil. Reduce heat and cook 3 to 5 minutes, or until shrimp are pink. Add corn and continue cooking 5 minutes longer.
Nutritional Info *per serving
- Calories 2085
- Fat 1.4g
- Saturated Fat .3g
- Cholesterol 108mg
- Sodium 275mg
- Protein 19.1g