Quick Shrimp and Bean Chili
When you need a big bowl of comfort but don't have the energy for a slow simmer.
On those nights when your brain is fried and the pantry feels like a puzzle, this shrimp and bean chili is your ultimate shortcut to a satisfying dinner. It swaps out long simmering hours for a high-impact flavor profile that hits all the right notes of smoky cumin and earthy beans. Because we are using quick-cooking shrimp, the entire process moves at lightning speed without sacrificing that deep, hearty chili soul. The secret lies in the canned chipotle peppers—they provide a complex depth that makes it taste like it sat on the stove all afternoon. It's cozy, filling, and honestly feels like a culinary hug when you just need to get fed and get to bed. You can even serve it as-is or over a quick scoop of rice if you want extra bulk.
Ingredients
- 1 lb shrimp — peeled and deveined, tails removed
- 2 unit black beans — drained and rinsed
- 1 unit diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tbsp chopped chipotle in adobo
- 1 pinch salt
- 1 pinch black pepper
Method
- 1 In a large skillet or pot over medium-high heat, add the shrimp and cook for about 2 minutes until they just turn pink. Remove them from the pan and set aside on a plate.
- 2 In the same pot, add the diced tomatoes, black beans, chili powder, cumin, garlic powder, and chipotle peppers.
- 3 Simmer the mixture uncovered for 8-10 minutes, stirring occasionally, until the liquid reduces slightly and thickens.
- 4 Stir the cooked shrimp back into the pot along with salt and pepper to taste.
- 5 Let it sit for 1 minute before serving. This brief rest helps the flavors meld together perfectly.
Variations
- Vegetarian Swap — Swap the shrimp for a can of drained chickpeas and sauté them briefly first.
- Extra Zesty — Add a pinch of cayenne pepper or extra chipotle peppers if you prefer more heat.
Notes
For a kick of freshness, top your bowl with a squeeze of lime juice or some chopped cilantro just before eating.
Equipment that helps
- Large Skillet — Allows for quick searing of the shrimp and easy simmering of the chili base.
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