Lime Navy Bean Chili

This is a wonderful alternative to red chili. It isn't too spicy and the lime adds a nice zing. We enjoyed it with some amazing homemade Asiago foccacia bread. This was made with the foccacia bread recipe in the cookbook. I just added about 1/2 cup cheese while kneading the dough. Sprinkle a little more on top before baking. MMmmmm.

Lime Navy Bean Chili

1 1/4 cups dried navy beans (I used great northern)
3 cups water
2 bone-in chicken breast halves skins removed ( I used boneless, skinless, just add a little more bouillon)
1 cup frozen corn
1 medium onion, chopped
1 can (4oz) chopped green chilies
4 garlic cloves, minced ( I used 1 Tb refrigerated minced garlic)
1 Tb chicken bouillon granules
1 tsp ground cumin
1/2 tsp chili powder
2 Tb lime juice

Place beans in a larger saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

In a crock pot, combine all ingredients except lime. Cover and cook on low 6 hours or until beans are tender and chicken are done.

Remove chicken breasts; remove meat from the bones and cut or shred meat. (I shredded it). Return chicken to chili. Stir in lime juice just before serving. Makes 6 cups. This is lots.

Nutrition facts
one serving: 1 cup
calories: 250
fat: 2 g
fiber: 12 g