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.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 501 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.