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Lunch recipe · from the recipe book

Chipotle-Style Shrimp and Black Bean Chili

A smoky, lime-bright tomato chili with tender shrimp, black beans and sweet corn, finished with creamy avocado and crisp cilantro.

Chipotle-Style Shrimp and Black Bean Chili

Ingredients

  • 1 lb500 gShrimpcut into bite-size pieces
  • 2½ cups430 gBlack beans, canned, drained and rinsed
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 1½ cups200 gCorn kernels, frozen
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1 tbsp8 gChili powder
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tbsp6 gGround cumin
  • 2 tsp2 gDried oregano
  • 1 cup240 gWater
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup diced150 gAvocadodiced
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: dice the onion and green bell pepper, mince the jalapeño and garlic, and cut the shrimp into bite-size pieces and keep them chilled.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper and jalapeño and cook, stirring, until soft, about 7 minutes.
  3. Stir in the garlic, chili powder, smoked paprika, cumin and oregano and cook for 1 minute until fragrant. Add the tomato paste and cook 1 minute more.
  4. Add the diced tomatoes, water, black beans and salt. Bring to a boil, then lower the heat and simmer, partly covered, for 20 minutes, stirring now and then, until slightly thickened.
  5. Stir in the frozen corn kernels and simmer 3 minutes, until heated through.
  6. Add the shrimp and simmer gently 3 to 4 minutes, until the shrimp are pink and opaque.
  7. Remove from the heat and stir in the lime juice. Dice the avocado and chop the cilantro.
  8. Ladle into bowls and top each with the avocado and cilantro.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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