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


Recipe Summary

30 mins
50 mins
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

  • 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.

Nutrition Facts

501 calories; protein 36.3g 73% DV; carbohydrates 69.2g 22% DV; fat 9.9g 15% DV; cholesterol 69.2mg 23% DV; sodium 1025.1mg 41% DV. Full Nutrition