Seafood Chili

• 1/4 cup butter
• 4 fresh tomatoes, diced
• 2 bell peppers, chopped into 3/4 inch pieces
• 2 heads garlic, crushed
• 3 green onions, chopped
• 1 (8 ounce) can kidney beans, drained
• 1 (8 ounce) can baby corn, drained and cut into bite-size pieces
• 2 stalks celery, chopped
• 1 tablespoon chili powder, or to taste
• 1 dash lime juice, or to taste
• 1 (16 ounce) can whole peeled tomatoes, with liquid
• 1/2 pound cooked crabmeat
• 1 pinch brown sugar, or as needed (optional)
• 1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces
• 1 pound jumbo shrimp - peeled, deveined, and tails removed
• 1 pound sea scallops
• sea salt and freshly ground black pepper to taste

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. 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. 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. 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.

butter, tomatoes, bell peppers, garlic, green onions, kidney beans, baby corn, stalks celery, chili powder, lime juice, tomatoes, crabmeat, brown sugar, hearts of palm, shrimp, scallops, salt

Taken from www.allrecipes.com/recipe/245409/seafood-chili/ (may not work)