Lime Navy Bean Chili Recipe

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Lime Navy Bean Chili Recipe

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2 1 1
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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!”
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 5 hours
MAKES:
6 servings
TOTAL 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

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 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

Nutritional 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.

  • 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
  1. 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.
  2. 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 thermometer reads 170° and beans are tender.
  3. 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

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marinedolphins User ID: 4080548 133453
Reviewed Oct. 14, 2009

"I found this very bland."

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