Recipe courtesy of Diana Shaw

Seafood Chili

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  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
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1 tablespoons vegetable oil

2 large onions, chopped

3 garlic cloves, crushed and minced

1 red bell pepper, cored, seeded, and sliced

1 green bell pepper, cored, seeded, and sliced

2 tomatillos, papery skin removed, minced (optional)

1/4 cup minced fresh cilantro

2 tablespoon minced fresh oregano, or 1 tablespoon crumbled dried

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons chipolte pepper flakes, or to taste (optional)

1/4 cup red wine or white wine

1 bay leaf

2 cups chopped peeled tomatoes, fresh or canned

1 to 2 cups kidney beans and/or black beans


1/3 pound minced clams, drained

1/2 pound shrimp, shells removed

1/2 pound sea scallops, rinsed, patted dry, and cut into halves or quarters, depending on size


  1. Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes. Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes. Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes.