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Autumn Seafood Chili

From Statesboro Market2Go

<p>Numerous seasonal vegetables and wild caught shrimp combined to make a flavorful chili! Would pair well with some bread from local bakers or with some homemade cornbread. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 6-8

2 tablespoons Olive oil
1 Small onion (diced)
2 Bell peppers (diced)
5 cloves Garlic (finely chopped)
2 Shallots (finely chopped)
2 Jalapenos (seeded and finely chopped)
1/4 cup Dark chili powder
2 Tomatoes, diced
4 cups Chicken broth
4 cups Butternut squash (peeled and cubed)
2 teaspoons Salt
12 ounces Cod fillets (cut into small pieces)
1 pound Shrimp (peeled and deveined)
3 cups cooked pinto beans
Juice from one lime

Step by Step Instructions
  1. Heat the oil in a stock pot over medium heat, then add the onion, bell peppers, garlic, shallots, and jalapenos and cook for about 5 minutes. Add the tomatoes and chili powder and cook for about 2 more minutes.
  2. Add the chicken broth, squash, and salt. Reduce the temperature down to a simmer and let the mixture sit for about 15 minutes. Stir in the cod, shrimp, and beans.
  3. Let the chili cook until the seafood has cooked through (about 10 minutes), then remove from heat. Stir in the lime juice and serve.