Seafood Chili

3      cups 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 chili powder

1      tablespoon oregano

2      teaspoons ground cumin

1      teaspoon ground coriander

1      tablespoon extra virgin olive oil

2      cans (14 ounces each) diced tomatoes with juice

2      cans (6 ounces each) chopped clams, drained, ½ cup juice reserved

2      tablespoons cornmeal

1      pound large shrimp, peeled and deveined

1      pound large sea scallops, tough muscle removed

¾     pound halibut (or other firm white fish), cut into 1-inch pieces

1      pound mussels, rinsed and de- bearded

½     cup chopped fresh 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

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 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.