Recipe: <!-- -->Autumn Seafood Chili<!-- -->
A Mexican-inspired chili with a seafood twist. This unusual combination of southwestern spices with seafood and butternut squash is as unique as it is delicious. You can expand on the unusual by...
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 cloves garlic, finely chopped
- 2 medium shallots, finely chopped
- 2 medium jalapeño peppers, seeded and finely chopped
- 1/4 cup dark chili powder
- 2 Roma tomatoes, diced
- 4 cups gluten-free chicken broth
- 1 1/2 pounds butternut squash, peeled and diced (about 4 cups)
- 2 teaspoons fine sea salt
- 12 ounces cod fillets, cut into bite-size pieces
- 1 pound small to medium shrimp, peeled and deveined
- 3 cups cooked pinto beans
- Juice of 1 lime
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