Lime Navy Bean Chili
I love using my slow cooker for tasty soups like this one. Just fill it in the morning and come home later to a wonderful, warm meal—no matter how busy the day!
—Connie Thomas, Jensen, UT
Prep: 15 min. + soaking • Cook: 5 hours • Makes: 6 servings
- 1 ¼ cups dried navy beans
- 3 cups water
- 2 bone-in chicken breast halves (7 oz. each), skin removed
- 1 cup frozen corn
- 1 medium onion, chopped
- 1 can (4 oz.) chopped green chiles
- 4 garlic cloves, minced
- 1 Tbsp. chicken bouillon granules
- 1 tsp. ground cumin
- ½ tsp. chili powder
- 2 Tbsp. lime juice
- Minced fresh cilantro, optional
- 1. Sort the navy beans and rinse with cold water. Place the 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 beans soak until beans are softened, 1-4 hours. Drain and rinse the beans, discarding liquid.
- 2. In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chiles, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours, 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. Cut chicken into bite-sized pieces; return to slow cooker. Stir in lime juice just before serving. If desired, serve with fresh cilantro.
1 cup: 250 cal., 2g fat (1g sat. fat), 30mg chol., 532mg sod., 37g carb. (5g sugars, 12g fiber), 22g pro. Diabetic exchanges: 3 lean meat, 2 starch, 1 vegetable.
