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Squash, Bean, and Apple Stew


"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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1 h 20 m servings 508 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1505 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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