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Seafood Chili with Cilantro
Pesto Sour Cream



Seafood Chili

Cilantro Pesto Sour Cream


  1. 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.
  2. Cilantro Pesto Sour Cream: Puree cilantro in olive oil in blender or food processor until smooth. Mix in sour cream and adjust seasoning.
  3. 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.


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