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Lime chili

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Serves 6 | Prep Time 15 mins. | Cook Time 5 hours

Why I Love This Recipe

A meal, twist on a classic dish

Ingredients You'll Need

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.

Pairs Well With


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