This is an adventurous chili recipe that includes black beans, shrimp, and giant Spanish corn. The recipe doesn’t fit in with what you might think of when you hear the word chili. Shrimp doesn’t usually come to mind. All the flavors of chili with a little twist.
The shrimp are spicy and succulent and the flavor of the black bean works well with them. I really loved this! A very comforting dish that satisfied my need for a hot bowl of chili.
I used giant corn kernels that I found in the frozen Spanish section of my market – they are starchier than regular corn and a bit chewy. Replacing the with regular-sized corn will work just as well.
‘Outside the Box’ Shrimp & Black Bean Chile
(by Reeni) (Serves 3-4)
3 slices Bacon
Olive oil for sauteing
1 large onion, thinly sliced
2 cloves garlic, minced
4-5 ounce can diced green chiles, drained
1 and ½ tablespoons Chile Powder
1 tablespoon Cilantro
1 and 1/2 teaspoons Cumin
1 teaspoon Cinnamon
½ teaspoon salt (more to taste)
¼ teaspoon black pepper
14 and ½ ounce can diced tomatoes with juices
1 – 14 ounce can black beans, rinsed and drained
1 cup of frozen Goya giant corn or ½ cup regular corn
½ pound small-medium size shrimp, cleaned, tails off
Tortilla chips, Cheese Quesadillas, Avocado slices, Sour cream and shredded cheddar cheese for serving
1. In a large, heavy bottom saucepan fry bacon on medium heat until cooked. Remove bacon from pan and drain grease.
2. In the same pan place 2 tablespoons olive oil and the onions. Saute on low-medium heat for about five minutes until soft. Add drained green chiles and garlic, saute for 3-4 more minutes. Add all of the seasonings to the pan and the crumbled bacon; stir and saute for another 2 minutes or so.
3. Add the tomatoes, beans, corn and ½ cup water. Bring to a boil and simmer for 45 minutes. Taste and re-season if needed. Add more water if it seems too thick.
4. Add shrimp, bring to a boil again and simmer for another 15 minutes or until the shrimp curl up and are cooked through.