Lime Navy Bean Chili
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!”
Total TimePrep: 15 min. + soaking Cook: 5 hours
- 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
- Minced fresh cilantro, optional
- 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 until beans are softened, 1-4 hours. 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 until a thermometer reads 170° and beans are tender, 5-6 hours.
- Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones. Cut chicken into bite-size pieces; return to slow cooker. Stir in lime juice just before serving. If desired, serve with fresh cilantro.
Nutrition Facts1 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.
Originally published as White Bean Lime Chili in Light & Tasty December/January 2007
Sep 27, 2019
ATTENTION COOKS, please stop calling these recipes that call for any type of CORN as an ingredient chili. True chili does not have CORN. Call it either soup or stew.
Oct 14, 2009
I found this very bland.