Squash, Bean, and Apple Stew recipe

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Ingredients

4 red potatoes, cut into chunks
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves, cut into chunks
1 yellow onion, chopped
2 cloves garlic, minced
½ butternut squash, seeds removed
1 (15 ounce) can cannellini beans
3 cups chicken broth, or as needed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (8.3 ounce) can butternut squash soup (such as Campbell's® V8®)
2 stalks celery, chopped
2 apples - peeled, cored, and cut into chunks
1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)

Nutrition Info

500.9 calories
carbohydrate: 69.2 g
cholesterol: 69.2 mg
fat: 9.9 g
fiber: 12.8 g
protein: 36.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1025.1 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  2. Heat oil in a skillet over medium heat. Saute chicken in hot oil until no longer pink in the center, 5 to 7 minutes. Stir onions and garlic into chicken and cook and stir until onion is translucent, about 5 minutes.

  3. Place butternut squash in a microwave-safe dish and cover dish with plastic wrap. Cook squash in the microwave on high until squash is tender, about 10 minutes. Remove flesh from squash skin with a fork.

  4. Puree 1 can cannellini beans with liquid in a blender until smooth.

  5. Combine potatoes, chicken mixture, butternut squash, pureed cannellini beans, chicken broth, drained cannellini beans, butternut squash soup, celery, apples, and chili seasoning mix together in a large pot. Bring to a boil, reduce heat to medium-low, and cook until flavors blend, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

A hearty stew with many ingredients and lots of healthy goodness. Very versatile, too;add carrots or any veggies you like.

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