Stripped Lots o' Peppers Seafood and Black Bean Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 390.3
  • Total Fat: 4.9 g
  • Cholesterol: 107.2 mg
  • Sodium: 1,408.3 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 15.0 g
  • Protein: 42.8 g

View full nutritional breakdown of Stripped Lots o' Peppers Seafood and Black Bean Chili calories by ingredient
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Number of Servings: 6


    1 tsp / 5 ml olive oil
    1 onion, finely chopped
    1 green pepper, seeded and chopped
    1 red pepper, seeded and chopped
    1 poblano pepper, seeded and chopped
    2 cloves garlic, chopped
    Tbsp / 7.5 ml sea salt
    tsp / 2.5 ml freshly ground black pepper
    2 chipotle peppers in adobo sauce, finely chopped
    1 tsp / 5 ml ground cumin
    tsp / 2.5 ground coriander
    1 tsp / 5 ml chili powder
    1 Tbsp / 15 ml fresh oregano, or 1 tsp / 5 ml dried
    1 bay leaf
    2 x 15 oz cans black beans, drained and rinsed
    3 cups / 720 ml reduced-sodium chicken broth
    1 x 28 oz can no-salt-added diced tomatoes
    1 lb / 454 g milk fish cut into 1-inch chunks
    lb / 227 g cooked bay shrimp
    1 lime cut into wedges


1. Heat oil in a large soup pot over medium-high heat. Add onion, green, red, and poblano peppers, garlic, salt and pepper, and cook until soft, 10 minutes. Add chipotle peppers with sauce, cumin, coriander, chili powder, oregano, bay leaf, beans, broth, and tomatoes. Cover and simmer, 20 minutes.

2. Uncover, remove bay leaf and discard. Increase heat so liquid is briskly simmering. Add fish and gently submerge it into chili using a spoon. Allow fish to cook for three to four minutes until opaque. Taste chili and season with salt and pepper, to taste.

3. Ladle chili into bowls, top with bay shrimp. Serve with lime wedges to squeeze overtop.

Serving Size: Makes 6

Number of Servings: 6

Recipe submitted by SparkPeople user LALASTRIVE.

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Member Ratings For This Recipe

  • Incredible!
    I absolutely LOVE this recipe. I omit the fish and use 1lb of shrimp instead. It's so good!!! - 2/11/14

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