Seafood Chili - Cuisinart CRC-650 Cookbook

 cups chopped onion
 garlic cloves, peeled and chopped
 j alapeño peppers, seeded and
chopped
 red pepper, seeded and chopped
 green pepper, seeded and chopped
 tablespoons chili powder
 tablespoon oregano
 teaspoons ground cumin
 teaspoon ground coriander
 tablespoon extra virgin olive oil
 c ans ( ounces each) diced
tomatoes with juice
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  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  minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on
High for  minute or until shrimp are pink and mussels have opened. Garnish with
fresh chopped cilantro.
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g

Seafood Chili

Makes 8 servings
Nutritional information per serving:
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
S
 c ans ( ounces each) chopped
clams, drained, ½ cup juice
reserved
 tablespoons cornmeal
 p ound large shrimp, peeled and
deveined
 p ound large sea scallops, tough
muscle removed
¾ p ound halibut (or other firm white
fish), cut into -inch pieces
 p ound mussels, rinsed and de-
bearded
½ cup chopped fresh cilantro
& c
tewS hiliS
  
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