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Southwestern Shrimp and Black Bean Chili
Source: dLife

Shrimp with peppers, onions, and jalapenos served with a zesty black chili.

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 368.8
Total Carbs 45.3 g
Dietary Fiber 11.6 g
Sugars 10.8 g
Total Fat 4.0 g
Saturated Fat 0.5 g
Unsaturated Fat 1.8 g
Potassium 182.2 mg
Protein 36.4 g
Sodium 780.8 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 2 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  chopped green bell peppers
1 each  medium red bell peppers
1 each  large onion
1 cup  shredded carrots
0 1/2 oz  whole pickled jalapeno peppers
0 1/2 tsp  minced garlic
1 tbsp  chili powder
1 1/2 tsp  ground cumin
14 1/2 oz  Tomatoes, chopped, choice, canned, FS
16 oz  canned black beans
0 1/2 cup  cold water
1 lb  raw medium shrimp
10 oz  Corn, plain, frozen
  1. In a large pot coated with nonstick cooking spray, saute the green and red peppers, onion, carrot, jalapeno pepper, and garlic until tender for about 6 to 8 minutes.
  2. Then stir in the chili powder, cumin, tomatoes, black beans, water, and shrimp, and bring to a boil.
  3. Reduce the heat, and cook for 5 to 10 minutes, or until the shrimp are pink, add the corn, and continue cooking for about 5 minutes longer.

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