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ENGLISH
1 package (1 lb./454
g) dried navy beans,
rinsed and sorted
6 cups (1.4 L) water
2 cans (10
1
⁄2 oz./298
g each) condensed
chicken broth
4 cups (1 quart/1 L)
water
1 large onion, chopped
1 large carrot, finely
chopped
4 cloves garlic,
chopped
2-3 jalapeno peppers,
seeded and finely
chopped
2 teaspoons (10 ml)
dried oregano
1
1
⁄2 teaspoons (7 ml)
ground cumin
1
⁄4 teaspoon (1 ml)
ground red pepper
1
1
⁄4 pounds (568 g)
boneless skinless
chicken thighs
2 cups (500 ml) frozen
shoepeg corn
1
⁄4 cup (50 ml) fresh
lime juice
Combine beans and 6 cups (1.4 L) water in Slow Cooker
liner. Cover and soak overnight.
Drain and rinse beans. Return beans to Slow Cooker
ceramic pot. Add all remaining ingredients except corn
and lime juice. Cover and cook at LOW 8 to 10 hours, or
until beans are tender and chicken is thoroughly cooked.
Stir in corn and lime juice. Cover and cook at HIGH about
10 minutes. Stir well to break chicken into chunks.
Yield: 14 (1 cup [250 ml]) servings.
Per Serving: About 200 cal, 15 g pro, 26 g carb, 4 g total
fat, 1 g sat fat, 30 mg chol, 320 mg sod.
White Chili