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Blackened Shrimp and White Bean Chili

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“This came from a chili cookbook. If you want it hotter, leave in some of the chile seeds. It calls for some dried herbs, but I prefer to use double the amount of fresh.”
2hrs 45mins

Ingredients Nutrition


  1. In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
  2. Drain and rinse under cold running water. Set beans aside.
  3. In saucepan, heat 4 Tbsp of olive oil over medium heat.
  4. Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
  5. Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
  6. Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
  7. About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
  8. Rub butter mixture evenly over shrimp.
  9. When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
  10. When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
  11. Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.

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