Slow Cooked Seafood Chili Recipe

Traditional Chili recipes have ground beef and a lot of tomatoes. Variations like seafood chili makes it much more interesting and you can get a lot creative with innovative chili recipes. Easy crockpot chili recipe with shrimp, fish (any firm fish like cod, tilapia, mahi mahi), peppers, butternut squash, corn and plenty of beans. You can serve this seafood chili recipe with a wedge of lime and chopped cilantro sprinkled on it with some shredded cheese. Yummy!

• 3 tbsp. olive oil
• 1 onion
• 6 garlic cloves
• 2 red peppers
• 1 green pepper
• 1 medium sized butternut squash chopped
• 15 oz kidney beans, drained
• 28 oz diced tomatoes, undrained and 1 can tomato paste
• 4 oz chicken broth (do not over use)
• 2 tbsp chili powder
• 2 teaspoons cumin powder
• 1 tablespoon coriander powder
• 1 tbsp ground black pepper
• 1 tbsp ground all spice
• 1 tbsp crushed red pepper
• 2 lbs shrimp
• 1 lb cod fillet, small pieces
• 1/2 cup chopped cilantro
• 2 tbsp lemon juice or fresh lemon
• 2 tbsp parmesan cheese, grated (optional)

Slow cooked seafood chili recipe:

Heat oil in a skillet. Saute the onions and garlic until the onions are soft and translucent. Transfer to a 5-qt. slow cooker or crockpot. Stir in the remaining ingredients except the fish. Cover and cook on low for 4 hours or until vegetables are tender. Stir in the cod and shrimp. Cook for about 10 more minutes, until cod and shrimp are cooked through and squash is tender. Garnish with lime juice and chopped cilantro. Enjoy the seafood chili with family and friends!