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24
StewS & chiliS
Seafood Chili
1½ cups chopped onion
3 garlic cloves, peeled and chopped
1 jalapeño pepper, seeded and
chopped
½ red pepper, seeded and chopped
½ green pepper, seeded and chopped
1 tablespoon chili powder
½ tablespoon oregano
1 teaspoon ground cumin
½ teaspoon ground coriander
½ tablespoon extra virgin olive oil
1 can (14 ounces) diced tomatoes
with juice
1 can (6 ounces) chopped clams,
drained, ½ cup juice reserved
1 tablespoon cornmeal
¾ pound large shrimp, peeled and
deveined
¾ pound large sea scallops, tough
muscle removed
½ pound halibut (or other firm
whitefish), cut into 1-inch pieces
¾ pound mussels, rinsed and
debearded
¼ cup chopped fresh cilantro
Makes 4 servings
Combine onions, garlic, jalapeño, red and green peppers, chili powder, oregano,
cumin, and coriander with the olive oil in ceramic pot of the Cuisinart
®
Slow
Cooker. Stir in diced tomatoes and ½ cup clam juice. Cover and press the on/off
button to turn the unit on. Set timer to 6 hours and press Low; the slow cooker
will automatically switch to Warm until you are ready to finish cooking.
Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on
High for 1 minute or until shrimp are pink and mussels have opened. Garnish with
fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
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