Seafood Chili

Good old southern flavours to warm your soul made with our Chili Seasonings.

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 6 oz (180 g) firm fleshed fish fillet, such as snapper, or sea bass, cut into chunks
 1 ½ cup (360 ml) mixed seafood ( about 10 oz/300 g)
 2 tsp (10 ml) canola oil
 ½ red pepper, roughly chopped
 ½ yellow pepper, roughly chopped
 1 cup (250 ml) canned diced tomatoes
 Juice of 1 lime
 ½ cup red kidney beans, drained and rinsed
 2 tbsp (30 ml) of Chili Seasonings [add_to_cart id="11637"]
 Double Corn Bread Topping: 6 tbsp (90 ml) milk
 ½ tsp (2 ml) white vinegar
 4 tsp (20 ml) melted butter
 1 tsp (3 ml) clear honey, or sugar
 4 tbsp (90 ml) flour
 6 tbsp cornmeal
 Pinch of salt
 ½ tsp (2 ml) baking soda
 ½ tsp (2 ml) baking powder
 ½ cup (120 ml) corn kernels
1

Preheat the oven to 400 F (200 C).

2

In a small saucepan, heat the oil and our Chili Seasonings with the red and yellow peppers for about 3-5 minutes until softened.

3

Add the tomatoes, bring to a boil, lower the heat and simmer for a couple of minutes.

4

Add the seafood, the kidney beans and the lime juice, stir into the sauce and heat for just a minute. Transfer into the baker. Set aside while you mix the topping.

5

Mix the milk, vinegar, melted butter and honey together in a cup. In a small bowl, mix the dry ingredients. Add the wet ingredients to the dry ones in the bowl and mix just enough to have a homogenous dough. Blend in the corn kernels. Spread the dough over the seafood in the baker.

6

Place the baker on a baking sheet to catch any spill. Bake for 15 minutes until golden brown.

Category

Ingredients

 6 oz (180 g) firm fleshed fish fillet, such as snapper, or sea bass, cut into chunks
 1 ½ cup (360 ml) mixed seafood ( about 10 oz/300 g)
 2 tsp (10 ml) canola oil
 ½ red pepper, roughly chopped
 ½ yellow pepper, roughly chopped
 1 cup (250 ml) canned diced tomatoes
 Juice of 1 lime
 ½ cup red kidney beans, drained and rinsed
 2 tbsp (30 ml) of Chili Seasonings
 Double Corn Bread Topping: 6 tbsp (90 ml) milk
 ½ tsp (2 ml) white vinegar
 4 tsp (20 ml) melted butter
 1 tsp (3 ml) clear honey, or sugar
 4 tbsp (90 ml) flour
 6 tbsp cornmeal
 Pinch of salt
 ½ tsp (2 ml) baking soda
 ½ tsp (2 ml) baking powder
 ½ cup (120 ml) corn kernels

Directions

1

Preheat the oven to 400 F (200 C).

2

In a small saucepan, heat the oil and our Chili Seasonings with the red and yellow peppers for about 3-5 minutes until softened.

3

Add the tomatoes, bring to a boil, lower the heat and simmer for a couple of minutes.

4

Add the seafood, the kidney beans and the lime juice, stir into the sauce and heat for just a minute. Transfer into the baker. Set aside while you mix the topping.

5

Mix the milk, vinegar, melted butter and honey together in a cup. In a small bowl, mix the dry ingredients. Add the wet ingredients to the dry ones in the bowl and mix just enough to have a homogenous dough. Blend in the corn kernels. Spread the dough over the seafood in the baker.

6

Place the baker on a baking sheet to catch any spill. Bake for 15 minutes until golden brown.

Notes

Seafood Chili
IngredientsDirections