Specifications

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StewS & chiliS
Seafood Chili
3 cups (750 ml) chopped onion
6 garlic cloves, peeled and chopped
2 jalapeño peppers, seeded and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 tablespoons (30 ml) chili powder
1 tablespoon (15 ml) oregano
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1 tablespoon (15 ml) extra virgin
olive oil
2 cans [14 ounces (397 g) each] diced
tomatoes with juice
2 cans [6 ounces (170 g) each] chopped
clams, drained, ½ cup (125 ml) juice
reserved
2 tablespoons (30 ml) cornmeal
1 pound (454 g) large shrimp, peeled
and deveined
1 pound (454 g) large sea scallops,
tough muscle removed
¾ pound (340 g) halibut (or other firm
white fish), cut into 1-inch (2.5 cm)
pieces
1 pound (454 g) mussels, rinsed and
debearded
½ cup (125 ml) chopped fresh cilantro
Makes 8 servings
Combine onions, garlic, jalapeño peppers, red pepper, green pepper, chili powder,
oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart
®
Slow Cooker. Stir in diced tomatoes and ½ cup (125 ml) clam juice. Cover and press
the On/Off button to turn the unit on. Set timer to 4 hours and press Low; the Slow
Cooker will automatically switch to Warm until you are ready to finish cooking.
Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on High
for 1 minute or until shrimp are pink and mussels have opened. Garnish with fresh
chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
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