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Lime-Laced Chili Verde with Shrimp (WeightWatchers)


Jarred green salsa makes this chili a snap. Serve with sliced mango and a little low-fat sour cream for garnish.

PointsPlus™ Value: 6

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Rate this recipe 4.5/5 (2 Votes)


  • 1 spray(s) cooking spray
  • 1 large raw onion, chopped
  • 1 large sweet red pepper(s), seeded, cored and chopped
  • 1 medium zucchini, chopped
  • 1 clove(s) garlic clove(s), minced
  • 2 cup(s) salsa , jarred, green, mild or medium-flavor
  • 10 oz Birds Eye® Baby lima beans, or other brand, frozen, thawed
  • 2 Tbsp water
  • 2 Tbsp fresh lime juice
  • 1 Tbsp Durkee Ground Cumin Seed, or other brand
  • 3/4 pound(s) shrimp, medium-size, peeled and deveined


Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

1. Coat a large saucepan with cooking spray and heat over medium heat. Add the onion, bell pepper, and zucchini; cook, stirring often, until somewhat softened, about 3 to 5 minutes. Add the garlic; cook for 20 seconds.

2. Stir in the salsa, beans, water, lime juice, and cumin; bring to a simmer. Cover, reduce the heat to low and simmer 15 minutes.

3. Stir in the shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 2 to 3 minutes. Yields about 1 1/2 cups per serving.

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