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Dine and Dish

Food blog with family recipes

February 10, 2016

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!

  • 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!

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Filed Under: Dinner, Main Dish, Previous, Seafood Tagged With: beans, chili recipe, food, meatless, recipe, Seafood, shrimp, vegetarian

Reader Interactions

Comments

  1. Deb Maurer says

    February 10, 2016 at 5:43 pm

    This look amazing!

    Reply
    • Kristen says

      February 11, 2016 at 4:13 pm

      It’s so good! I should have doubled the batch!

      Reply
  2. Liz says

    February 10, 2016 at 6:27 pm

    Thank you for the nice recipe.

    Reply
    • Kristen says

      February 11, 2016 at 4:12 pm

      And thank you for the nice comment! Have a great weekend, Liz!

      Reply
  3. Megan {Country Cleaver} says

    February 10, 2016 at 10:18 pm

    We love adding beans to soups and dishes, they are always more hearty that way. I can totally get behind this beauty!

    Reply
    • Kristen says

      February 11, 2016 at 4:12 pm

      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!

      Reply
  4. Summer says

    February 11, 2016 at 3:51 am

    This looks very inviting ♥

    summerdaisy.net

    Reply
    • Kristen says

      February 11, 2016 at 4:11 pm

      Thanks so much, Summer! It’s soooo good!

      Reply
  5. mary says

    February 11, 2016 at 11:45 am

    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?

    Reply
    • Kristen says

      February 11, 2016 at 4:11 pm

      Oh great point – I didn’t even think of that! Thanks for the info 🙂

      Reply
  6. Brenda @ a farmgirl's dabbles says

    February 11, 2016 at 1:21 pm

    It would definitely be no sacrifice for me to enjoy a bowl of this chili. I’d even go so far as to say I’d probably prefer this version. Delish!

    Reply
    • Kristen says

      February 11, 2016 at 4:11 pm

      Same here! I kind of love that Lent requires me to have seafood more often 🙂

      Reply
  7. Rhonda M. C. Price says

    February 15, 2017 at 5:27 pm

    I’m new to your site but so far I’ve printed out several recipes and plan on trying them all. Everything looks so inviting.

    Reply
    • Kristen says

      February 16, 2017 at 4:44 pm

      Thank you so much. Welcome!

      Reply

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