Yields 11 cups
Serves 4 to 6
Prep time: 15 minutes
Cook time: 35 minutes


  • 1 tsp olive oil
  • 1 onion, finely chopped
  • 1 green pepper, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp chili powder
  • 1 Tbsp fresh oregano, or 1 tsp dried
  • 1 bay leaf
  • 2-15 oz cans black beans, drained and rinsed
  • 3 cups reduced sodium chicken broth
  • 1-28 oz can no-salt-added diced tomatoes
  • 1 lb mild fish such as rock fish, cod, or halibut, cut into 1 inch chunks
  • 1/2 lb bay shrimp
  • Reduced fat Greek-style yogurt, to garnish
  • Fresh cilantro, to garnish
  • 1 lime, cut into wedges


Heat oil in a large soup pot over medium high heat. Add onion, green, red and poblano peppers, garlic, salt and pepper, and cook until soft, 10 minutes. Add the chipotle peppers in adobo, cumin, coriander, chili powder, oregano, bay leaf, beans, broth and tomatoes. Cover and simmer 20 minutes.

Uncover, remove bay leaf and discard. Increase heat so liquid is briskly simmering. Add fish and using a spoon, gently submerge it into the chili. Allow fish to cook for 3 to 4 minutes until opaque. Taste chili and make any final adjustments to seasoning with salt and pepper.

Ladle into bowls, top with bay shrimp, yogurt and cilantro. Serve with lime wedges to squeeze over the top.