Southwest Shrimp & Three-Bean Chili

🥘 Ingredients

• black pepper
• blue corn tortilla chips
  3 oz
• cheddar cheese
  1 c
• cilantro
  ½ ounce
• cooking oil
  1 tsp
• crushed tomatoes
  2 unit
• long green pepper
  2 unit
• onion
  2 unit
• salt
• shrimp
  20 oz
• sour cream
  6 tbsp
• southwest spice blend
  2 tbsp
• tex-mex paste
  1 unit
• three-bean blend
  2 unit
• veggie stock concentrate
  1 unit
• water
  ½ cup

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely dice onion . Core, deseed, and finely dice long green pepper . Roughly chop cilantro .

   onion: 2 unit, long green pepper: 2 unit, cilantro: ½ ounce
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add onion and long green pepper; cook, stirring occasionally, until browned and softened, ⏱️ 5-7 minutes . Stir in crushed tomatoes and southwest spice blend ; cook until fragrant, ⏱️ 1 minutes . Season with salt and black pepper .

   cooking oil: 1 tsp, crushed tomatoes: 2 unit, southwest spice blend: 2 tbsp, salt, black pepper
3. 

   3

   Stir three-bean blend and their liquid, half the tex-mex paste , half the veggie stock concentrate , and water into pot with veggies (all the Tex-Mex paste, all the stock concentrate, and 1 cup water for 4 servings). Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and chili has slightly thickened, ⏱️ 10-12 minutes . Taste and season with salt and pepper. Stir in shrimp and cook until just cooked through and opaque, ⏱️ 4 minutes .

   three-bean blend: 2 unit, tex-mex paste: 1 unit, veggie stock concentrate: 1 unit, water: ½ cup, shrimp: 20 oz
4. 

   4

   Divide chili between bowls and dollop with sour cream . Sprinkle with cheddar cheese and cilantro. Serve with blue corn tortilla chips on the side for dipping.

   sour cream: 6 tbsp, cheddar cheese: 1 c, blue corn tortilla chips: 3 oz