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!
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.
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!
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
- 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
- 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!
- Poblano White Bean Chili from She Wears Many Hats
- Buffalo Chicken White Chili from TidyMom
- Chipotle Chicken Chili from Aggie’s Kitchen
- Steak Enchilada Chili from The Daily Meal
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!