Heat oil in large saucepan over high heat. Add bay leaf, peppers, onion, garlic,
basil, thyme, oregano, cumin, cayenne and chili powder, stirring constantly. Cook
3 minutes. Stir in tomato paste and cook 3 more minutes. Add stock, lime juice,
beans, tomatoes, seafood, salt and pepper and bring to a boil. Simmer 10 minutes
over low heat. Be sure seafood is fully cooked.
Cilantro Pesto Sour Cream: Puree cilantro in olive oil in blender or food processor
until smooth. Mix in sour cream and adjust seasoning.
Serve very hot garnished with Cilantro Pesto Sour Cream.
* If chili needs thickening, dissolve a little cornstarch in cold water and stir
in or just puree some of the black beans and stir in.