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Lime Navy Bean Chili


  • 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.

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.


Average Rating:
  • marinedolphins
    Oct 14, 2009

    I found this very bland.

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