Lime Navy Bean Chili

Total Time

Prep: 35 min. + soaking Cook: 5 hours


6 servings

Updated: Feb. 15, 2022
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!”
Lime Navy Bean Chili Recipe photo by Taste of Home


  • 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 chiles
  • 4 garlic cloves, minced
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons lime juice
  • Minced fresh cilantro, optional


  1. Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
  2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  3. In a 3-qt. slow cooker, combine beans, 3 cups water, chicken, corn, onion, chiles, garlic, bouillon, cumin and chili powder. Cover and cook on low until a thermometer reads 170° and beans are tender, for 5-6 hours.
  4. Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones. Cut chicken into bite-sized pieces; return to slow cooker. Stir in lime juice just before serving. If desired, serve with fresh cilantro.

Nutrition Facts

1 cup: 250 calories, 2g fat (1g saturated fat), 30mg cholesterol, 532mg sodium, 37g carbohydrate (5g sugars, 12g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.