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Dinner recipe · from the recipe book

Smoky Shrimp and Pinto Bean Chili

A brothy, smoky tomato chili with tender pinto beans, sweet corn and zucchini, finished with plump shrimp, bright lime and crumbled queso fresco.

Smoky Shrimp and Pinto Bean Chili

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gGreen bell pepperdiced
  • 2 whole28 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 medium200 gZucchinicut into 1/2-inch pieces
  • 2 tbsp30 gTomato paste
  • 1 tbsp8 gChili powder
  • 1 tbsp6 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 14 oz400 gDiced tomatoes, canned
  • 2¼ cups480 gVegetable broth
  • 1 can, drained277 gPinto beans, canned, drainedrinsed
  • 1 cup136 gCorn kernels, frozen
  • 1¼ lb560 gShrimpcut into bite-size pieces
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Before you start cooking, dice the onion and green bell pepper, mince the jalapeño and garlic, cut the zucchini, cut the shrimp into bite-size pieces and keep them chilled, chop the cilantro and crumble the queso fresco.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper and jalapeño and cook, stirring, until softened, about 6 minutes.
  3. Add the garlic, tomato paste, chili powder, cumin, smoked paprika and oregano and stir for 1 minute until fragrant and the paste darkens slightly.
  4. Pour in the canned diced tomatoes with their juice and the vegetable broth, scraping up the browned bits. Add the pinto beans and bring to a boil.
  5. Lower the heat and simmer, uncovered, for 15 minutes so the chili thickens a little.
  6. Stir in the zucchini and the frozen corn kernels straight from the freezer and simmer for 5 minutes, until the zucchini is just tender and the corn is hot.
  7. Season the shrimp with the salt, stir them into the chili and simmer gently for 3 to 4 minutes, until the shrimp are pink and opaque.
  8. Take the pot off the heat and stir in the lime juice.
  9. Ladle into bowls and top with the cilantro and queso fresco.

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

Contains: Milk, Shellfish. Some brands contain gluten.

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

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