Dine and Dish

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Meatless Made Easy: White Bean Shrimp Chili Recipe

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With the Lenten season upon us, it’s the perfect time to swap out meat for shrimp in your chili! Give this White Bean Shrimp Chili Recipe featuring Bush’s White Chili Beans a try!

White Bean Shrimp Chili Recipe from dineanddish.net

For those of you who participate in the Lenten season, you know that the sacrifice of meat on Ash Wednesday and every Friday during Lent is upon us.

It always cracks me up when people refer to giving up meat as a sacrifice. Maybe back in the days of Jesus, fish and seafood tasted horrible, so it was a sacrifice. But now? Now with all the different varieties of seafood available, the plethora of seafood recipes to follow, the spices to enhance, etc. meatless is not a big deal. Plus, even when you can’t have meat, you can always have beans! Now ask me to give up beans and that would be considered an absolute sacrifice. 

White Bean Shrimp Chili recipe from dineanddish.net

This time of year, especially, I love trying to turn my favorite recipes into “meatless” creations. Chili, for example, can be easily made without meat and can taste amazing. However, one thing I’ve never tried is adding seafood of some kind to a chili recipe. I used the Lenten season and these White Chili Beans in Mild Chili Sauce from Bush’s Beans as my source of inspiration. In addition, I gathered up the tips in Jeffrey Saad’s Chili Guide over on The Daily Meal and was able to come up with a protein packed “meatless” chili recipe that tastes amazing!

White Bean Shrimp Chili Recipe from dineanddish.net

If you want something a little different to fill you up on those “rough” meatless days, give this White Bean Shrimp Chili recipe a try! It won’t feel like a sacrifice at all!

White Bean Shrimp Chili Recipe from dineanddish.net

White Bean Shrimp Chili Recipe from dineanddish.net
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White Bean Shrimp Chili Recipe

Go meatless with this White Bean Shrimp Chili recipe featuring Bush's White Chili Beans.
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Dine & Dish

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and chopped
  • 1 cup sliced baby bella mushrooms
  • 2 cloves garlic minced
  • 2 cans Bush's White Bean Chili Beans not drained
  • 10 ounce can Fire Roasted Tomatoes with Green Chilies
  • 16 ounces chicken broth.
  • 2 Tablespoons pre-made chili seasoning
  • 1 pound medium shrimp shell and tails removed

Instructions

  • In a large stock pot, heat olive oil over medium heat.
  • Add onion, bell pepper, mushrooms and garlic. Sauté for 5 minutes until vegetables are tender.
  • Add beans, tomatoes and chicken broth. Increase heat and stir until heated through.
  • Reduce heat to medium low. Toss shrimp in chili seasoning then add to the stockpot. Cover and cook on medium low for 5 minutes, or until shrimp is pink and cooked through.
  • Serve and enjoy!

 Craving more chili recipes? Check out the Dine & Dish Chili Recipe archive or view these other favorites from around the web!

Disclosure: This is a sponsored post on behalf of Bush’s Beans. To find your perfect chili match, check out the Ultimate Chili Guide on The Daily Meal. Thank you for supporting the brands who help make Dine & Dish possible!

Reader Interactions

Comments

    • Kristen says

      I’d have the hardest time eliminating beans from my diet. Hearty is the best way to describe them… they fill you up without a lot of calories, which is always good!

  5. mary says

    Lent is tough in my kitchen because my husband isn’t Catholic and doesn’t like seafood.
    I end up making a lot of “his half” and “her half” pizza on Fridays.

    And I just noticed in your recipe you used chicken broth. Shouldn’t that be replaced with seafood or veggie broth to make it meatless?

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