Shelly's Recipe

SEAFOOD CHILI

Category: Chili

1 cup dried white beans
2 cups low-sodium chicken broth
1/4 cup olive oil
1 cup onion, diced
1 cup celery, diced
1/4 cup each red, yellow and green bell peppers
3 tbsp garlic, chopped
1 cup white wine
1 (28 oz) can diced tomatoes with juice
1 tbsp Tabasco sauce
4 tbsp tomato paste
2 cups water or lowsodium chicken broth
1 tsp dried oregano
2 tsp chili powder
1 tsp cumin
2 tbsp basil, chopped
2 tbsp parsley, chopped
2 tsp thyme
1 lbs seafood (shrimp, cod, halibut, salmon or your favorite), cut into 1-inch pieces

Soak white beans in water overnight.

THE NEXT DAY: Drain beans. Cook beans in chicken broth (enough to cover the beans) on low heat in heavy saucepan with a lid until tender (45 to 60 minutes).

Saute onions, celery and red, yellow and green bell peppers in olive oil to soften. Add garlic to vegetable mixture in pan; cook for 1 minute. Add wine to vegetable mixture and reduce for 1 to 2 minutes. Add tomatoes to vegetable mixture; bring to a simmer.

Drain cooked beans and add to vegetable mixture along with Tabasco, tomato paste, water or chicken broth, and herbs (through thyme). Simmer for 10 to 12 minutes. Add seafood; simmer for 3 to 4 minutes. Stir carefully to incorporate seafood without breaking it up too much. Serves 6