Autumn Seafood Chili


2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
5 garlic cloves, minced
2 medium shallots, minced
2 medium jalapeño peppers, seeded and minced
1/4 cup dark chili powder
1 cup diced tomatoes
4 cups gluten-free chicken broth
4 cups peeled and cubed butternut squash
2 teaspoons salt
12 ounces cod fillets, cut into bite-size pieces
1 pound small to medium shrimp, peeled and deveined
3 cups cooked pinto beans
Juice of 1 lime


A Mexican-inspired Chili With A Seafood Twist. This Unusual Combination Of Southwestern Spices With Seafood And Butternut Squash Is As Unique As It Is Delicious. You Can Expand On The Unusual By Substituting Anasazi, Adzuki Or Cranberry Beans For The Pint

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