Southwestern Shrimp and Black Bean Chili

  • Yield: 4 to 6 servings


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


  1. 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