Get ready to elevate your weeknight dinners with this vibrant shrimp and okra chili. A nourishing dish inspired by comforting Southern flavors, offering a creative twist on an old favorite. Serve over quinoa for a balanced, hearty meal!
Ingredients4 servings
- 1 lb large shrimp, peeled and deveined
- 2 cups low-sodium vegetable broth
- 1 can (14.5 oz) crushed tomatoes, no salt added
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup okra, sliced (fresh or frozen)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- Smoked paprika, ground cumin, chili powder, thyme, bay leaves
- Garnish: fresh parsley or cilantro, lemon
Directions
1
Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, celery, garlic and tomato paste. Sauté until softened and fragrant for 5 minutes.
2
Add the crushed tomatoes, okra, white beans, vegetable broth, 1 tsp of smoked paprika and cumin, 1/2 tsp of chili powder, 1 tsp of dried thyme, 2 bay leaves and a pinch of salt. Stir to combine and bring to a gentle boil.
3
Reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld. Stir in the shrimp during the last 5 minutes of cooking and simmer until pink, opaque, and fully cooked. Turn off the heat and adjust the seasoning if needed.
4
Ladle the shrimp chili into a bowl. Garnish with fresh parsley and a squeeze of lemon.
Notes:
- Also pairs nicely with quinoa!
- Add a dash of Cayenne pepper for more heat.
- Can opt for 1 tbsp of fresh thyme as well.
Happy cooking 🥰 ☀️
I would like to try this
If you use quinoa, do you place the chili over it in the bowl or serve on the side?
I can’t wait to try this!
LOOKS GOOD–I’M GONNA TRY IT. I’m on the Klinio Program & this looks like it’d fit right in!