Seafood Chili

30 minutes Prep: 10 minutes Cook: 20 minutes

685 calories per serving view nutrition facts

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2	tablespoons	vegetable oil
1	each	red onion	chopped
1	each	white onion	chopped
4	each	garlic cloves	pressed, minced
1/4	cup	cilantro	minced
1	each	sweet red bell pepper	roasted, cored, seeded, sliced
1	each	chile pepper	roasted, cored, seeded, sliced
1	each	jalapeno pepper	roasted, cored, seeded, minced
1 1/2	tablespoons	chili powder
2	teaspoons	cumin	ground
2	teaspoons	oregano	dried, crumbled
1	x	cayenne pepper	to taste
1	pound	tomatoes	peeled, seeded, chopped
1	teaspoon	green salsa
2	teaspoons	white wine
1	x	salt
1/2	pound	shrimp	shelled, deveined
1/2	pound	scallops
2	pounds	clams	steamed, shelled
1/2	pound	fish	firm fleshed, cut into bitesized chunks
1/2	cup	cheddar cheese	grated
1	x	sour cream	for garnish

Heat oil in a wide, deep skillet.

Saute the onions, garlic and cilantro until the onions are soft and translucent.

Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix.

Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp.

When mixture starts to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce.

Season to taste with fresh cilantro.

Stir in shrimp, scallops and fish.

Simmer until all are opaque when cut into, about 12 minutes.

Add clams and simmer another 2-3 minutes.

Remove from heat and stir in cheese, if desired.

Garnish with sour cream and serve.

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Serving Size 726g

Amount per Serving

Calories 685 19% of calories from fat