Southwestern Shrimp and Black Bean Chili

Kitchen Tested
  • Yield 4 to 6 servings

A fabulous low-fat blend of shrimp and black beans.


1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 large onion, chopped
1 cup shredded peeled carrots
1 tablespoon finely chopped jalapeno pepper
1/2 teaspoon minced garlic
1 tablespoon chili powder
1 1/2 teaspoons dried cumin
1 (16-ounce) can no-salt-added whole tomatoes, chopped with their juices
1 (16-ounce) can black beans, drained and rinsed
1/2 cup water
1 pound 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.



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