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Lunch recipe · from the recipe book

Chipotle-Style Shrimp and Black-Eyed Pea Chili

A brothy, smoky-tomato chili with tender shrimp, creamy black-eyed peas and sweet zucchini, finished bright with lime and cilantro.

Chipotle-Style Shrimp and Black-Eyed Pea Chili

Ingredients

  • 1 lb500 gShrimpcut into bite-size pieces
  • 2 cups340 gBlack-eyed peas, canned, drained and rinsed
  • 2 cups316 gKidney beans, canned, drained and rinsed
  • 2¼ cups480 gVegetable broth
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gGreen bell pepperdiced
  • 1 medium200 gZucchinidiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1 tbsp8 gChili powder
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 1 tsp1 gDried oregano
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prepare all vegetables first: dice the onion, bell pepper and zucchini, mince the jalapeño and garlic, and chop the cilantro. Cut the shrimp into bite-size pieces and keep them chilled.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and green bell pepper and cook 6 minutes until soft.
  3. Add the jalapeño and garlic and cook 1 minute. Stir in the tomato paste, chili powder, smoked paprika, cumin and oregano and cook 1 minute until fragrant.
  4. Add the canned tomatoes, vegetable broth, black-eyed peas and kidney beans. Bring to a boil, then lower the heat and simmer uncovered 15 minutes.
  5. Stir in the zucchini and simmer 5 minutes until just tender.
  6. Add the shrimp and simmer gently 3 to 4 minutes, until pink and opaque and cooked to 145°F (63°C).
  7. Off the heat, stir in the lime juice, salt and black pepper. Ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Shellfish. Some brands contain gluten.

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

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