It’s not spicy, but this chili is sure to warm you up on cold winter nights. The recipe calls for precooked shrimp and canned goods, so it’s a cinch to prepare.
—ELIZABETH HUNT KIRBYVILLE, TX
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup chicken broth
1/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice, optional
1. In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
2. Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.