Lime Navy Bean Chili
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
A lip-smacking touch of lime flavors Connie Thomas’s low-fat but filling family favorite. “I love relying on my slow cooker,” confides the Jensen, Utah cook. “Just fill it in the morning and come home to a wonderful, warm meal—no matter how busy the day!”
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Slow Cooker
TIME: Prep: 15 min. + soaking Cook: 5 hours
Ingredients:
- 1-1/4 cups dried navy beans
- 3 cups water
- 2 bone-in chicken breast halves (7 ounces each), skin removed
- 1 cup frozen corn
- 1 medium onion, chopped
- 1 can (4 ounces) chopped green chilies
- 4 garlic cloves, minced
- 1 tablespoon chicken bouillon granules
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons lime juice
Directions:
Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chilies, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours or until beans are tender and chicken juices run clear.
Remove chicken breasts; remove meat from the bones and cut into bite-size pieces. Discard bones and return chicken to the chili. Stir in lime juice just before serving. Yield: 6 servings.