Sarasota's Shrimp and Poblano Chili

• 2 lbs uncooked medium shrimp (peeled and tails off)
• 1 12 cups chicken broth
• 4 (15 ounce) cans navy beans, not drained
• 3 poblano peppers, fine chopped (the seeds and ribs are not that hot in a poblano so I leave the ribs in and just scrape most of the )
• 2 jalapeno peppers, fine chopped (seeds and ribs removed)
• 4 cups corn (frozen is fine)
• 1 large onion, diced fine
• 3 teaspoons minced garlic
• 4 scallions, fine chopped
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 tablespoon hot sauce (to taste, more or less)
• salt
• pepper
• 1 lime
• 1 tablespoon olive oil
• paprika
• fresh cilantro
• monterey jack pepper cheese

1. Chili Base -- In a large pot heat the olive to medium heat and add the garlic, onion, both the poblano and jalapeno peppers, and cook until slightly soft, about 5 minutes, add the corn, beans, broth, and all the seasoning (cumin, chili powder, oregano and hot sauce).
2. Cook 20 minutes until everything is heated through and the flavors are well combined.
3. Finish off by adding the shrimp and scallions to the chili and cook just 5 minutes.
4. It doesn't take long.
5. Taste once again for salt and pepper and add if necessary.
6. Serve -- The lime - very important.
7. After filling up each bowl of chili, squeeze with a lime wedge for a fresh taste.
8. Then top with some of the cheese, cilantro and a light sprinkle of paprika.
9. Now you can add more hot peppers, sour cream, tomatoes or just about anything, but these are my favorite toppings.
10. ENJOY!

shrimp, chicken broth, navy beans, peppers, peppers, corn, onion, garlic, scallions, cumin, chili powder, oregano, hot sauce, salt, pepper, lime, olive oil, paprika, fresh cilantro, pepper cheese

Taken from www.food.com/recipe/sarasotas-shrimp-and-poblano-chili-396909 (may not work)