Shrimp (or leftover turkey) & Black Bean Chili

[LarryW]

Black Bean & Shrimp Chili

Ingredients:
½ cup onion, chopped
½ cup green bell pepper, chopped
1 TBS Canola Oil
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) diced Ortega Green Chiles
1 cup chicken broth
1 ½ cups picante sauce
2 Tsp ground cumin
2 Tsp Chili powder
1 Tsp sweet basil
1 pound cooked 26-30 count shrimp, peeled and deveined
½ Tsp Kosher salt
½ Tsp Fresh ground pepper

Directions:
In a large sauce pan (3 qt), add/heat the oil and sauté onion and green pepper until soft (about 5-6 min). Add salt and pepper to taste. Stir in the beans, tomatoes, chicken broth, picante sauce, chilies, cumin, and basil. Reduce heat and simmer uncovered for about 10-15 minutes, or until heated through. Add shrimp and simmer another 3-4 minutes until heated through. Don't over heat it or the shrimp will get tough. Serve with crackers or bread.

Serves 6

Notes:
You could also substitute the shrimp for any already cooked meat like leftover chicken or turkey. You could also turn it into a great vegetarian chili by substituting mushrooms for the meat, and vegetable broth and about 4 TBS of real butter instead of the chicken broth. About a pound whether shrimp or other (chicken, turkey, mushrooms, etc).

The recipe above takes about 30 minutes from the time you start until you're ready to serve it up. You can regulate the heat via the picante sauce (mild, medium, hot), or you could add a pinch or two of cayenne to it (just be careful).

Enjoy!