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!”
Recommended: 51 Cozy Slow Cooker Soups
- 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
- 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.
Originally published as Lime Navy Bean Chili in Light & Tasty December/January 2007, p43
Reviews for Lime Navy Bean Chili
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 14, 2009
"I found this very bland."