Matt Bell’s Seafood Chili

Matt Bell’s Seafood Chili

The Christmas and New Year Holiday Season means lots of entertaining and a need for something unique to impress guests who are growing tired of standard holiday fare. Matt Bell's Seafood Chili can add the special spark to make any gathering a great party. Many thanks for the recipe Matt, we really enjoyed it!

2 15oz cans navy beans, drained and rinsed
1 15 oz can navy beans with juice
1/4 cup olive oil
1 large white onion, chopped
3 large cloves garlic, chopped
2 15 oz cans diced tomatoes, drained
1 Tbs green Tabasco sauce
4 Tbs tomato paste
1 Tbs ground cumin
4 Tbs chili powder
1 Tbs dried oregano
2 Tbs stone ground cornmeal
1 cup fat free yogurt (unflavored)
1/2 lb canned crab meat (pick over carefully for shell and cartilage fragments)
1/2 lb shrimp (medium size) pre-cooked, peeled, deveined
Salt and ground white pepper to taste
Chopped fresh cilantro (for garnish before serving)
Chicken broth

In food processor, puree two cans drained and rinsed navy beans until smooth and creamy. Adding about a half cup of chicken broth helps develop a smooth texture. Set aside.

In large pot or Dutch oven over medium high heat, add olive oil, onion and garlic. Saut until vegetables begin to soften. Add diced tomatoes, green Tabasco sauce, tomato paste, cumin, chili powder, oregano, cornmeal, yogurt, and pureed navy beans. Simmer five minutes. Add whole navy beans with juice, crab meat and shrimp. Return to simmer and hold for five minutes. The final chili can be thinned with chicken broth to achieve desired consistency. Garnish with chopped fresh cilantro. For spicier chili, add more chili powder and a bit of cayenne. Yield: Six to eight adult servings.

Serving suggestion
Great with fresh homemade flour tortillas, warm from the comal, spread with real butter.