One-Arm Seafood Chili

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Even with your arm in a cast, you can serve a tasty, healthful meal in half an hour. No chopping; open all the packages with scissors.

2 26-ounce boxes chopped tomatoes (such as Parmalat brand – see note)
2 cups bouillon
1 teaspoon oregano
1 tablespoon mild chili powder
pinch cayenne, to taste
salt to taste
2 16-ounce bags frozen Tex-Mex vegetable mix (onions, peppers, corn, black beans)
2 16-ounce bags frozen mixed seafood (see note)
Cooked barley, brown rice or other whole grains of your choice (optional)

Combine all ingredients except the seafood and grains in a large pot. Bring to a boil, reduce heat and simmer 10-15 minutes to blend the flavors. Stir in the seafood, return to boiling and cook, stirring often, until the seafood is thawed, 5-10 minutes. Serve over whole grains if desired.

6-8 servings

Notes: If you have an automatic can opener, or you can’t find the tomatoes in boxes, use 29-ounce cans of tomato sauce.

The frozen seafood mix I used includes squid, shrimp and clams; any combination will work.

Variation: You can make this a veggie chili by substituting a 1-poucd bag of crumbled soy burger for the seafood.