Ingredients

• 0.25 cups butter
• 4 freshs tomatoes , diced
• 2 bells peppers , chopped into 3/4 inch pieces
• 2 heads garlic , crushed
• 3 greens onions , chopped
• 1 , 8 ounce
• 1 , 8 ounce
• 2 stalks celery , chopped
• 1 tablespoon chili powder , or to taste
• 1 dash lime juice , or to taste
• 1 , 16 ounce
• 0.5 pounds cooked crabmeat
• 1 pinch brown sugar , Optional
• 1 , 7 ounce
• 1 pound jumbo shrimp - peeled , deveined, and tails removed
• 1 pound sea scallops
• sea salt and freshly ground black pepper to taste

Instructions

1. 1 Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
2. 2 Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
3. 3 Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
4. 4 Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Nutrition per serving