Shrimp and White Bean Chili
A quick and hearty shrimp and white bean chili packed with protein and flavor, perfect for a satisfying and modern meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
30g carbs
10g fat
Ingredients
For 4 servings
- 600 grams shrimp
- 2 cups canned white beans
- 1 cup canned diced tomatoes
- 1 yellow onion
- 1 red bell pepper
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- fresh cilantro — to taste
Instructions
- 1
Peel and devein the shrimp, then rinse under cold water and pat dry.
- 2
Chop the onion and red bell pepper into small pieces, mince the garlic.
- 3
Heat olive oil in a large pot over medium heat; add onion, bell pepper, and garlic, sautéing for 3-4 minutes until softened.
- 4
Stir in the ground cumin and chili powder, cooking for another minute.
- 5
Add shrimp to the pot, cooking until they just start to turn pink, about 3 minutes.
- 6
Pour in the canned diced tomatoes and the drained white beans, stirring to combine.
- 7
Season with salt and black pepper to taste, then simmer for 5 minutes until the shrimp are cooked through.
- 8
Serve hot, garnished with fresh cilantro.
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