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Seafood Chili
1½ cups chopped onion
3 garlic cloves, peeled and chopped
1 jalapeño pepper, seeded and chopped
½ red pepper, seeded and chopped
½ green pepper, seeded and chopped
1 tablespoon chili powder
½ tablespoon oregano
1 teaspoon ground cumin
½ teaspoon ground coriander
½ tablespoon extra virgin olive oil
1 can (14 ounces) diced tomatoes with juice
1 can (6 ounces) chopped clams, drained, ½ cup juice reserved
1 tablespoon cornmeal
¾ pound large shrimp, peeled and deveined
¾ pound large sea scallops, tough muscle removed
½ pound halibut (or other firm white fish), cut into 1-inch pieces
¾ pound mussels, rinsed and debearded
¼ cup chopped fresh cilantro
Combine onions, garlic, jalapeño, red and green peppers, 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 6 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.


Servings: Makes 4 servings

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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