This Seafood Chili is hearty and healthy with a kick of spice. The perfect comforting meal for a cold day that warms the soul and takes 30 minutes to make! Gluten Free + Low Calorie + Paleo
Happy day after Christmas! Hope you a wonderful holiday weekend. Saturday morning I taught spin then attempted to drive to Tucson, but the weather was so bad it forced me to turn around and go home.
The wind and rain was so bad it made the visibility horrible. Oh well, sometimes I plan and God laughs at me.
On the upside, it gave me extra time at home to catch up on things and sleep. Something I obviously needed because I slept 12 hours both days.
Speaking of time, I was thinking about new year's goals and time management kept popping in my head. It led me to think about willpower and the Facebook live I did a few weeks ago on willpower.
How so many people say they're yo-yo dieters because they lack willpower, when in fact, willpower has nothing do with weight loss or any goal.
Take this Seafood Chili for instance. I'm sure you could come up with a million excuses as to why going through a drive thru is easier than making a 30-minute meal that's packed with protein and healthy ingredients your body craves.
To make that meal happen, you build a habit of planning and prepping meals. After doing it awhile, it becomes a regular part of your routine. Nothing in building a habit relies on willpower. If you're relying on willpower to achieve a goal, you will 100% fail. Just some food for thought...
Now for the food, Seafood Chili! Oh, how I love a good chili, but a hearty seafood soup is my dream in a bowl. I could eat it every day. Thankfully, I get Sizzlefish delivered to my door so I always have it on hand. One less thing to shop for!
I like making seafood chili in the winter and around the holidays. It's festive with the fish and colorful peppers snuggled in with the chunky tomatoes. Sprinkle cilantro on top and it's like a Christmas tree in a bowl. Haha!
It's a good recipe for a winter day when you need something warm, comforting and fast. It comes together effortlessly in 30 minutes.
The hard part is the prepping, BUT if you prep everything ahead of time all you have to do is dump and simmer. And there's ZERO willpower involved. Just pure, healthy deliciousness.
- 1 cup white onion diced
- 1 tablespoon extra virgin olive oil
- 14 ounce diced tomatoes canned
- 3 cups clam juice
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeno pepper finely chopped
- 1 pound shrimp thawed with tail removed & deveined
- 1/2 pound scallops cleaned and patted dry
- 2 cod loins thawed and chopped into 1 inch pieces
- 3/4 pound mussels rinsed and scrubbed
- 6 ounces clams rinsed and scrubbed
- 1 teaspoon cumin
- 1/2 tablespoon oregano
- 1/2 teaspoon coriander
- 1 tablespoon chili powder
- 1/4 teaspoon sea salt
- Optional: fresh cilantro for garnish
- Add the tomatoes, cod, clam juice, spices and cod. Bring the pot to a simmer 5-10 minutes. Then as soon as it begins to simmer, reduce to low.
- Add the shrimp and scallops, stir to combine. Cook another 5 minutes until shrimp turns pink. Then add mussels and clams. Cover the pot about 5 minutes then check to see if mussels and clam shells have opened. This means they are done.
- Turn off heat, transfer to a bowl and serve immediately with optional toppings.