Seafood Chili
This Seafood Chili is hearty and healthy with a kick of spice. The perfect comforting meal for a cold day that's easy to make and warms the soul! Gluten Free + Low Calorie + Paleo + Whole30
Servings: 8 servings
Calories: 224kcal
Ingredients
- 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
Instructions
- Bring a large pot to medium heat then add extra virgin olive oil, onions, bell peppers, jalapeños and salt. Stir to combine and sauté 5-7 minutes until soft.
- 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.
Notes
- This keeps in the refrigerator up to 5 days or freezer up to 60 days. If adding mussels and clams, remove the shells prior to storing.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 12.2g | Protein: 25.7g | Fat: 4.3g | Saturated Fat: 0.4g | Cholesterol: 71.1mg | Sodium: 721.5mg | Fiber: 1.5g | Sugar: 2.4g