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!”
- 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
- 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 until beans are softened, 1-4 hours. 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 until a thermometer reads 170° and beans are tender, 5-6 hours.
- 3. 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.
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.
Oct 14, 2009
I found this very bland.
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