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

11/4 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 chilies

4 garlic cloves, minced

1 Tbsp. chicken bouillon granules 1 tsp. ground cumin

1/2 tsp. chili powder

2 Tbsp. lime juice

Minced fresh cilantro, optional

1. Sort the 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 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. 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.