Cheesy Bean, Pumpkin & Chicken Stew.

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 337.0
  • Total Fat: 8.2 g
  • Cholesterol: 58.0 mg
  • Sodium: 650.7 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 38.0 g

View full nutritional breakdown of Cheesy Bean, Pumpkin & Chicken Stew. calories by ingredient

Number of Servings: 4


    250g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
    olive oil cooking spray
    1 red onion, halved, thinly sliced
    1 garlic clove, crushed
    1 teaspoon Middle Eastern or Italian spice blend
    2 tablespoons tomato paste
    400g can diced tomatoes
    1 zucchini, diced
    1 red capsicum, cut into 2cm pieces
    150g button mushrooms, thickly sliced
    80g baby spinach
    400g can cannellini beans, rinsed, drained
    400g poached skinless chicken breast, cut into cubes
    1/2 cup basil leaves, shredded
    50g grated extra-light cheddar cheese
    50g grated vintage cheese


Wash pumpkin and place, with water clinging, on a microwave-safe plate. Cover and microwave for 3 minutes or until almost tender. Drain.

Meanwhile, spray a saucepan with oil. Heat over medium heat until hot. Add onion. Cook, stirring often, for 3 minutes or until soft. Add zucchini, capsicum mushrooms, garlic and spice blend. Cook, stirring, for 2 minutes or until aromatic.

Add tomato paste and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thickened.

Add beans and pumpkin. Cook for a further 10 minutes or until pumpkin is tender. Add baby spinach and stir until wilted. Stir in chicken and basil and season with salt and pepper.

Preheat grill on medium-high heat. Spoon bean mixture into four 2-cup capacity, heatproof bowls (or one large dish). Sprinkle with cheeses. Grill for 2 to 3 minutes or until cheese has melted.

* For a vegetarian version, leave out the chicken breast.

Number of Servings: 4

Recipe submitted by SparkPeople user IXXNAY.