Table of Contents
Looking for a hearty, nutritious meal that is also shellfish-free? This Fish and Bean Chili is the perfect choice. It combines the flavors of tender fish with hearty beans and spices, making it a satisfying dish for any occasion.
Ingredients
- 1 pound white fish fillets (cod, haddock, or tilapia)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Preparation Steps
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking until they soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Next, add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the vegetables with the spices. Pour in the diced tomatoes with their juice, stirring to combine.
Bring the mixture to a simmer, then add the drained beans. Let it cook for about 10 minutes to allow flavors to meld. While the chili simmers, prepare the fish.
Cut the fish fillets into bite-sized pieces. Gently add them to the chili, stirring carefully to avoid breaking the fish apart. Cover and cook for an additional 5-7 minutes, or until the fish is cooked through and opaque.
Serving Suggestions
Serve the chili hot, garnished with fresh cilantro if desired. It pairs well with crusty bread, rice, or tortilla chips. This dish is perfect for a warming family dinner or meal prep for the week.
Enjoy this shellfish-free fish and bean chili as a hearty, healthy, and allergen-conscious meal that everyone can enjoy!