Lime Navy Bean Chili
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 chiles
- 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; boiling 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, 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.
- 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.
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.
Jan 28, 2020
I make a chicken chili recipe that is almost identical to this except for the lime. I had never thought to add it before. Tweak the seasonings to make it your own. It is full of flavor and one of my favs. Garnish with cheese and some sour cream if you like. I have Fritos n the side for a little crunch.
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.