30 Min or Less: Shrimp & Veggie Chili

My Sunday cravings were oddly enough shrimp and chili so I decided to be creative and make something I had never heard of before…shrimp and veggie chili.


  • 1 can of kidney beans
  • 1 can of lima beans
  • 1 can of black beans
  • 56 ounces of diced tomatoes
  • 8 ounces of tomato sauce
  • 1 1/2 pounds of peeled shrimp
  • 1 bunch of cilantro
  • 2 bunches of green onions
  • 2 cups of diced mushrooms (optional)
  • 5 diced jalapenos
  • 1 diced yellow onion
  • 1 diced red bell pepper
  • 1 diced orange bell pepper
  • 1 diced yellow bell pepper
  • 4 tsp. of olive oil
  • 2 tsp. of garlic powder
  • 1 1/2 tsp. of black pepper
  • 1 tsp. of Tony Chachere’s seasoning


Step 1: Pour all of the diced tomatoes along with the cans of kidney beans, Lima beans, and black beans into a large pot. Let that simmer on medium heat for 15 minutes. 

Step 2: In a heated skillet with 2 tsp. of olive oil, sauté the peeled shrimp in 1 tsp of garlic powder and 1 1/2 tsp. of black pepper until it is thoroughly cooked. 

Step 3: In a large skillet, heat 2 tsp. of olive oil on medium heat with the cilantro, mushrooms, green onions, yellow onion, jalapenos, red bell pepper, yellow bell pepper, and orange bell pepper for about 15 minutes. 

Step 4: Mix the shrimp and vegetables into the pot with the beans and tomatoes and let that cook for an additional 5 minutes. 

Step 5: Enjoy the chili with a side of your favorite vegetable for nutritional balance! 

Author: Silhöuette Magazine

Silhöuette Magazine is a premier online lifestyle and empowerment magazine founded by Bianca Baymon, also known as B. Janai of bjanai.com, where people can go to be uplifted, informed, and updated on the latest on trending topics in the news, health, beauty, and so much more! We love to hear from our readers! Stay in touch with us on Twitter and Instagram. You can also send a personal message by completing the form below! You will receive a response from silhouetteeditorial@gmail.com.

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