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Autumn Seafood Chili
From Statesboro Market2Go
<p>Numerous seasonal vegetables and wild caught shrimp combined to make a flavorful chili! Would pair well with some bread from local bakers or with some homemade cornbread. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.wholefoodsmarket.com (modified slightly) (Entered by Ariana Giddens)
2 tablespoons Olive oil
1 Small onion (diced)
2 Bell peppers (diced)
5 cloves Garlic (finely chopped)
2 Shallots (finely chopped)
2 Jalapenos (seeded and finely chopped)
1/4 cup Dark chili powder
2 Tomatoes, diced
4 cups Chicken broth
4 cups Butternut squash (peeled and cubed)
2 teaspoons Salt
12 ounces Cod fillets (cut into small pieces)
1 pound Shrimp (peeled and deveined)
3 cups cooked pinto beans
Juice from one lime
Step by Step Instructions
- Heat the oil in a stock pot over medium heat, then add the onion, bell peppers, garlic, shallots, and jalapenos and cook for about 5 minutes. Add the tomatoes and chili powder and cook for about 2 more minutes.
- Add the chicken broth, squash, and salt. Reduce the temperature down to a simmer and let the mixture sit for about 15 minutes. Stir in the cod, shrimp, and beans.
- Let the chili cook until the seafood has cooked through (about 10 minutes), then remove from heat. Stir in the lime juice and serve.
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