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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

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6 Servings
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 a meat thermometer reads 170° and beans are tender.
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.

Nutrition 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, 2 very lean meat, 1 vegetable.

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