Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Autumn Seafood Chili

Numerous seasonal vegetables and wild caught shrimp combined to make a flavorful chili! Would pair well with some bread from local bakers or with some homemade cornbread. Please consider leaving a picture or comment if you decide to try this recipe!

Source: www.wholefoodsmarket.com (modified slightly) (Entered by Ariana Giddens)
Serves: 6-8

2 tablespoons Olive oil      View Available Products
1 Small onion (diced)      View Available Products
2 Bell peppers (diced)      View Available Products
5 cloves Garlic (finely chopped)      View Available Products
2 Shallots (finely chopped)
2 Jalapenos (seeded and finely chopped)      View Available Products
1/4 cup Dark chili powder
2 Tomatoes, diced      View Available Products
4 cups Chicken broth
4 cups Butternut squash (peeled and cubed)      View Available Products
2 teaspoons Salt
12 ounces Cod fillets (cut into small pieces)      View Available Products
1 pound Shrimp (peeled and deveined)      View Available Products
3 cups cooked pinto beans
Juice from one lime

Step by Step Instructions
  1. Heat the oil in a stock pot over medium heat, then add the onion, bell peppers, garlic, shallots, and jalapenos and cook for about 5 minutes. Add the tomatoes and chili powder and cook for about 2 more minutes.
  2. Add the chicken broth, squash, and salt. Reduce the temperature down to a simmer and let the mixture sit for about 15 minutes. Stir in the cod, shrimp, and beans.
  3. Let the chili cook until the seafood has cooked through (about 10 minutes), then remove from heat. Stir in the lime juice and serve.


Comments added by fellow market members.