Chicken · 25 min
Chicken-White Bean Stew with Carrot, Bell Pepper, Dill & Cheese
- 25 min
- 2–6 servings
- 647 kcal / serving
A comforting, hearty stew with soft beans, shredded chicken, and tender vegetables. The combination of dill and cheese adds a bright finish, making it a quick weeknight option that fills the bowl with warmth.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 24 fl ozchicken or vegetable broth
- 1green bell pepper
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
- ½ (10 oz) bagshredded carrots
- ½ cupshredded cheese, Mexican blend
- 1 mediumyellow onion
- green bell peppers
- yellow onions
From the pantry: dill, dried, extra virgin olive oil, garlic powder, salt
Cookware
can opener · chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1green bell pepper
- ½ (10 oz) bagshredded carrots
- 1 mediumyellow onion
- green bell peppers
- yellow onions
Meat & seafood
- ½ (30 oz) whole chickenrotisserie chicken, white and dark meat
Dairy, eggs & chilled
- ½ cupshredded cheese, Mexican blend
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 24 fl ozchicken or vegetable broth
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| green bell pepper | 1 | 2 | 3 |
| rotisserie chicken, white and dark meat | ½ (30 oz) whole chicken | 1 (30 oz) whole chicken | 1 ½ (30 oz) whole chickens |
| shredded carrots | ½ (10 oz) bag | 1 (10 oz) bag | 1 ½ (10 oz) bags |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| yellow onion | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Chop the bell pepper and onion into small dice, and mix them in a small bowl with the shredded carrots.
- Place a medium saucepan on the stove over medium heat.
- Meanwhile, reserve the diced vegetables from the bowl while gathering spices and the rest of the ingredients.
- When the pan is hot, drizzle in a little oil and swirl to coat the bottom. Add the vegetables and seasonings; cook, stirring occasionally, until they soften, about 7–8 minutes.
- Rinse and drain the beans; set them aside to drain further.
- Shred the chicken meat from the rotisserie, removing the skin and bones, and tear it into bite-sized pieces.
- Stir in the beans, chicken, and broth into the pot; bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer until the vegetables and beans are tender, about 10 minutes. Remove from heat and adjust salt if needed.
- Ladle into bowls and sprinkle the cheese over the top before serving.
Two tips
- Prep the peppers and onions ahead of time and store in the fridge for a quicker finish on busy nights.
- If you have fresh dill, swap it in for a brighter aroma; otherwise, a pinch of dried dill works with the other pantry spices.
Nutrition per serving
- Calories
- 647 kcal
- Protein
- 62 g
- Carbs
- 49 g
- Fat
- 25 g
- Fiber
- 11 g
- Sodium
- 1070 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.