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Shrimp And Blackbean Chili
Prep Time:
0 minutes
Cook Time:
15 minutes

1 pound medium raw shrimp, peeled and deveined

1 (1 lb. 12 oz.) can whole tomatoes, cut up, with juice

2 (16 oz.) cans black beans, drained

1 cup fish or chicken stock

1 large green pepper, chopped

1 large yellow pepper, chopped

1 medium onion, chopped

2 cloves garlic cloves, minced

1 tablespoon canola oil

1/2 cup prepared picante sauce

1 teaspoon cumin

1/2 teaspoon basil

* sharp cheddar cheese, shredded

* Chef Geoffrey Michael's Spice Seasoning, to taste


In a large pot or deep skillet, sauté onion and garlic until tender. Add remaining ingredi
ents, except shrimp, and cook over medium heat 10 minutes.
Add shrimp (shrimp can be left whole, chopped, diced or shredded); cover and continue to c
ook an additional 5 minutes. Salt and pepper, to taste, top with shredded cheese and serve
Variation: Use 1/2 to 3/4 lbs. of cooked, peeled and deveined shrimp (shrimp can be left w
hole, chopped, diced or shredded) in place of raw peeled and deveined shrimp.
Follow recipe until it’s time to add the shrimp and then proceed as follows: Remove pan fr
om the stove and stir in cooked shrimp. Top with shredded cheese. Cover and let stand unti
l cheese has melted. Serve.

Nutritional Information

No Nutritional Information Available


Cooking Connection