Seafood & Peppers Chili
1 tsp olive oil
1 onion, finely chopped
2-3 cloves garlic, chopped
a variety of seeded, chopped peppers:
green bell pepper, red bell pepper, poblano pepper,
banana pepper, anaheim pepper, peperoncino, etc. --
use at least three kind of peppers, whatever is in season;
if you want to add spicy heat, use jalapeno peppers,
fresno peppers, serrano peppers, etc.
1 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1 tsp oregano
1 bay leaf
2 tsp salt
1 tsp ground black pepper
1 14-oz can of black beans, rinsed
1 28-oz can diced tomatoes
3 cups low-sodium chicken broth
1 lb. mild fish (such as cod or halibut) cut into 1-inch cubes
1/2 lb. cooked shrimp
fresh cilantro, cut into small pieces
1 lime, cut into wedges
Sauté the onion, garlic, and peppers in the olive oil for about 10 minutes in a large soup pot. Add the next ten ingredients (the cumin through the chicken broth). Cover and simmer for 20 to 30 minutes.
Uncover and increase heat so liquid is briskly simmering.
Add fish and gently submerge it into the chili with a spoon.
Cook the fish for four or five minutes. Add shrimp to chili to heat it through.
Spoon chili into individual bowls and top with cilantro and a squeeze of fresh lime juice.
Can be served over rice or fresh spinach.
Serves six to eight.
Note: This recipe is an adaptation of a recipe found in The Eat-Clean Diet Stripped by Tosca Reno. Please check out Ms. Reno's books for more marvelous, healthy recipes!