A Mexican-inspired chili with a seafood twist. This unusual combination of southwestern spices with seafood and butternut squash is as unique as it is delicious. You can expand on the unusual by substituting anasazi, adzuki or cranberry beans for the pinto beans. Use your choice of canned or cooked dry beans. Serve with a wedge of lime and, if desired, garnish with fresh, sliced jalapeño peppers.
*2 tablespoons olive oil
*2 teaspoons salt
*1 cup diced tomatoes
*Juice of 1 lime
*1 small onion, diced
*4 cups gluten-free chicken broth
*1 red bell pepper, diced
*1 green bell pepper, diced
*5 garlic cloves, minced
*2 medium shallots, minced
*2 medium jalapeño peppers, seeded and minced
*1/4 cup dark chili powder
*4 cups peeled and cubed butternut squash
*12 ounces cod fillets, cut into bite-size pieces
*1 pound small to medium shrimp, peeled and deveined
*3 cups cooked pinto beans
Ingredient Options: Substitute the cod with hake or haddock, if you prefer.
In large stock pot, heat olive oil and sauté onion, bell peppers, garlic, shallots and jalapeño peppers for about five minutes. Add chili powder and tomatoes and continue to sauté for two more minutes. Add chicken stock, squash and salt. Bring to a boil and then reduce to a simmer for 15 minutes. Stir in cod, shrimp and beans. Cook for about 10 more minutes, until cod and shrimp are cooked through and squash is tender. Remove from heat. Stir in lime juice and serve.
Per serving (17 oz/495g-wt.): 350 calories (70 from fat), 8g total fat, 1.5g saturated fat, 30g protein, 43g total carbohydrate (11g dietary fiber, 8g sugar), 110mg cholesterol, 910mg sodium
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