Southwest Shrimp & Three-Bean Chili

🥘 Ingredients

• black pepper
  1 pinch
• blue corn tortilla chips
  ½ cup
• cheddar cheese
  ¼ cup
• cilantro
  2 tbsp
• cooking oil
  1 tbsp
• crushed tomatoes
  14 oz
• long green pepper
  1 unit
• onion
  ½ unit
• salt
  1 pinch
• shrimp
  8 oz
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  2 tbsp
• three-bean blend
  15 oz
• veggie stock concentrate
  1 unit
• water
  ½ cup

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat cooking oil in a medium pot over medium-high heat. Add onion and long green pepper ; cook, stirring occasionally, until browned and softened ⏱️ 5 minutes .

   cooking oil: 1 tbsp, onion: ½ unit, long green pepper: 1 unit
3. 

   3

   Stir in three-bean blend with their liquid, half the tex-mex paste , half the veggie stock concentrate , southwest spice blend , water , crushed tomatoes , and shrimp . Season with salt and black pepper . Bring to a simmer and cook until shrimp are pink and opaque ⏱️ 5 minutes .

   three-bean blend: 15 oz, tex-mex paste: 2 tbsp, veggie stock concentrate: 1 unit, southwest spice blend: 1 tbsp, water: ½ cup, crushed tomatoes: 14 oz, shrimp: 8 oz, salt: 1 pinch, black pepper: 1 pinch
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: 2 tbsp, cheddar cheese: ¼ cup, cilantro: 2 tbsp, blue corn tortilla chips: ½ cup