Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 250
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 532 mg
  • Carbohydrate:
  • 37 g
  • Fiber:
  • 12 g
  • Protein:
  • 22 g
  • Diabetic Exchange:
  • 2 starch, 2 very lean meat, 1 vegetable.


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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.


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