Seafood
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
2 medium jalapeños, seeded and finely chopped
4 cloves garlic, finely chopped
1 pound shrimp, peeled, deveined and halved crosswise
1 pound scallops
1/2 pound mahi-mahi fillets, cut into bite-size pieces

Chili Blanco
3 tablespoons olive oil, divided
1 medium yellow onion, chopped
3 stalks celery, chopped
2 leeks, thinly sliced
1 large green bell pepper, cored, seeded and chopped
1 large red bell pepper, cored, seeded and chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped chipotle chilies in adobo, plus 1 tablespoon adobo from the same can
2 (12-ounce) bottles beer
3 cups chicken broth
3 cups cooked cannellini beans, rinsed and drained
2 teaspoons salt
1/2 cup cilantro, finely chopped
Juice of 1 lime