Shrimp 'n' Black Bean Chili

SHRIMP 'N' BLACK BEAN CHILI

1 small onion, chopped
2 tbsp olive oil
1 tsp minced garlic
15 oz can diced tomatoes with green pepper and onion
1 can Rotel Original diced tomatoes and green chiles
24 oz chicken broth
1 tsp cumin
1 tbsp chili powder
15 oz can black beans, rinsed and drained
1 pound cooked, peeled and deveined cocktail shrimp
Hot, cooked Rice

Saute the onion in olive oil in a large saucepan until translucent. Stir in garlic, both cans of tomatoes, broth, cumin, chili powder and black beans. Bring to a boil, reduce heat and simmer about 15-20 minutes. Add the shrimp and cook just until heated through. Serve over rice. Adapted from recipe of the same name in Taste of Home's (Special Issue) Recipe Card Collection, Winter 2010.

John really liked this. I'm not a big fan of anything that smells "fishy" so I'm not qualified to judge this one.