Prep Time
10 Mins
Cook Time
25 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Sauté diced chile peppers in 1 Tbsp. hot oil in a Dutch oven over medium-high heat 2 minutes. Stir in navy beans and next 3 ingredients; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in peeled shrimp, and cook, uncovered, 5 minutes. Serve with desired toppings. (See "Toppings for Chili" below.)

Step 2

Toppings for Chili: Good choices to add to your bowl include sour cream, salsa, diced plum tomatoes (they have a meatier texture and are easy to find in winter), shredded lettuce or spinach, shredded cheese, diced onion, sliced green onions, chopped cilantro, chopped avocado, sliced jalapeño peppers, cornbread croutons, and tortilla chips.

Step 3

Note: Just before serving Shrimp-and-Poblano Chili, add a splash of flavor to each bowl with fresh lime juice and a sprinkling of chopped cilantro.

Ratings & Reviews

Southern Cook's Review

Southern Cook
December 09, 2013
It goes together very quickly, but the flavor is a little "eh". Good for a quick weeknight. Needs more flavor...pasta? The shrimp is a nice change from our usual, though

BellaRochelle's Review

BellaRochelle
February 24, 2012
Love this - SO easy to make!