Home > Recipes > Lime Navy Bean Chili

Lime Navy Bean Chili Recipe

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!”

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Lime Navy Bean Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lime Navy Bean Chili Recipe

Prep: 15 min. + soaking Cook: 5 hours

Yield: 6 Servings

15 300 315

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

Sort beans and rinse with cold water. 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 soak for 1 to 4 hours or until beans are softened. 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 a meat thermometer reads 170° and beans are tender.
Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones and cut into bite-size pieces. Return chicken to pan. Stir in lime juice just before serving. Yield: 6 servings.

Nutritional Facts 1 cup equals 250 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 532 mg sodium, 37 g carbohydrate, 12 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable.

Originally published as Lime Navy Bean Chili in Light & Tasty December/January 2007, p43