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Lobster White Bean Chili
INGREDIENTS
16 oz. (2 8 oz. bags) Lobster Classic
2 15 oz. cans of navy beans
3 strips of bacon cooked, fat reserved
1/4 cup each julienne red, yellow, orange and green sweet peppers
1/2 poblano chile, seeded and julienne
1/2 yellow onion, julienne
1 garlic clove sliced
2 tbsp. fresh stemmed and chopped cilantro
1 pinch cayenne
2 cups low fat/sodium chicken broth
table ground black pepper and kosher salt to taste
2 15 oz. cans of navy beans
3 strips of bacon cooked, fat reserved
1/4 cup each julienne red, yellow, orange and green sweet peppers
1/2 poblano chile, seeded and julienne
1/2 yellow onion, julienne
1 garlic clove sliced
2 tbsp. fresh stemmed and chopped cilantro
1 pinch cayenne
2 cups low fat/sodium chicken broth
table ground black pepper and kosher salt to taste
DIRECTIONS
Sauté all vegetables in bacon fat until tender and begin to caramelize. Add cilantro and cayenne pepper, sauté for 1 minute. Add navy beans and their liquid. Add chicken stock and simmer for 15-20 minutes. Add lobster in the last 5 minutes of cooking and serve.
Trans Ocean Scallop Classic and Crab Classic can be used instead of or in addition to this recipe. Makes 2 quarts or eight 8 oz. servings.
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Trans Ocean Scallop Classic and Crab Classic can be used instead of or in addition to this recipe. Makes 2 quarts or eight 8 oz. servings.
Printable Version
Go Back to Trans Ocean on Kitchen Spaces
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