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Shrimp ‘n’ Black Bean Chili

It’s not spicy, but this chili is sure to warm you up during those cold winter evenings. “Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare,“ explains Elizabeth Hunt of Kirbyville, Texas.
  • Total Time
    Prep/Total Time: 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


  • 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.
  • Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.
Nutrition Facts
1 cup: 190 calories, 4g fat (1g saturated fat), 115mg cholesterol, 504mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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  • Beema
    Mar 10, 2019

    My online friends were raving about this recipe, so I had to take a look at it. They were right... it's a very good meal. I also made some changes... in addition to black beans, I also used dark red kidney beans; used V8 juice and cold coffee instead of chicken broth, and added 2 teaspoons chili powder. I did not precook the shrimp, but added it to the last step, so the shrimp cooked during the simmering step. We loved it, and will make it again.

  • tarsmommy
    Jan 28, 2018

    Every time I make this my husband raves about it. I changed a couple of things - instead of Picante sauce, I bought store fresh pico with mango (and eliminated the onion and green pepper) and I used a whole can of chicken broth (14.5 oz). My canned tomatoes were no-salt and I added a teaspoon of sugar. I always make the rice (minute rice) and garlic toast. When we have it for dinner, there's enough for a second night. I really would like to thank the cook for this; it's definitely tasty and feel free to improvise to your tastes!

  • micharm
    Mar 7, 2014

    I thought this was tasty. I added 2 cloves of minced garlic and a can of chopped green chilies for an extra pop of flavor.

  • bubblepop11
    Jan 26, 2014

    tasty but ore like a sauce and not a chile

  • mommamac89
    May 29, 2013

    I have a big family all picky eaters and this was a hit in there mouths so its now our special of the month dish.

  • tjcpianoteach
    Jan 8, 2013

    No comment left

  • petsemergency
    Jan 14, 2010

    This chili is GREAT! I would make it again. It is spicy if you utilize a spicy picante sauce. Awesome receipe Thanks

  • waitleys
    Dec 31, 2009

    No comment left

  • MrsQriist
    Dec 16, 2008

    Hubby and I absolutely loved this recipe when I made it from one of ToH's cookbooks. It's especially good with orange pepper instead of green, and it makes a great meatless dish. Substitute vegetable broth for a true vegetarian dish. I'm bringing it (sans shrimp) to the potluck Christmas party for hubby's Army battalion.

  • jtigger0210
    Apr 29, 2008

    No comment left