Food & Recipes Lifestyle

30 Min or Less: Shrimp & Veggie Chili

My Sunday cravings were oddly enough shrimp and chili so I decided to be creative and make something I had never heard of before…shrimp and veggie chili.


  • 1 can of kidney beans
  • 1 can of lima beans
  • 1 can of black beans
  • 56 ounces of diced tomatoes
  • 8 ounces of tomato sauce
  • 1 1/2 pounds of peeled shrimp
  • 1 bunch of cilantro
  • 2 bunches of green onions
  • 2 cups of diced mushrooms (optional)
  • 5 diced jalapenos
  • 1 diced yellow onion
  • 1 diced red bell pepper
  • 1 diced orange bell pepper
  • 1 diced yellow bell pepper
  • 4 tsp. of olive oil
  • 2 tsp. of garlic powder
  • 1 1/2 tsp. of black pepper
  • 1 tsp. of Tony Chachere’s seasoning


Step 1: Pour all of the diced tomatoes along with the cans of kidney beans, Lima beans, and black beans into a large pot. Let that simmer on medium heat for 15 minutes. 

Step 2: In a heated skillet with 2 tsp. of olive oil, sauté the peeled shrimp in 1 tsp of garlic powder and 1 1/2 tsp. of black pepper until it is thoroughly cooked. 

Step 3: In a large skillet, heat 2 tsp. of olive oil on medium heat with the cilantro, mushrooms, green onions, yellow onion, jalapenos, red bell pepper, yellow bell pepper, and orange bell pepper for about 15 minutes. 

Step 4: Mix the shrimp and vegetables into the pot with the beans and tomatoes and let that cook for an additional 5 minutes. 

Step 5: Enjoy the chili with a side of your favorite vegetable for nutritional balance! 

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