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High-protein, fiber-rich stew
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Chicken white bean stew (240 g) has 336 calories. That works out to 140 calories per 100 g. It contains 31.7 g of carbs, 29 g of protein, 10.6 g of fat and 9.8 g of fiber. Its 9.8 mg of B3 covers 61% of the Daily Value. Its glycemic index is 31 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
336
KCAL / 240G
Carbs
31.7g
· 12% DV
Protein
29g
· 58% DV
Fat
10.6g
· 14% DV
Fiber
9.8g
· 35% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 34% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 336 kcal | |
| Total fat | 10.6 g | 14% |
| Saturated fat | 2.04 g | 10% |
| Trans fat | 0.02 g | |
| Sodium | 612 mg | 27% |
| Total carbohydrate | 31.7 g | 12% |
| Fiber | 9.8 g | 35% |
| Protein | 29 g | 58% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 336 kcal |
| 100 g | 100 g | 140 kcal |
| 1 cup (half) | 120 g | 168 kcal |
| 1 cup (small) | 180 g | 252 kcal |
| 1 serving (medium) | 300 g | 420 kcal |
| 1.5 cup (large) | 360 g | 504 kcal |
| 1 bottle (whole) | 400 g | 560 kcal |
| 1 serving (large) | 450 g | 630 kcal |
Calculated from 140 calories per 100 g.
Chicken white bean stew is made by simmering chicken and white beans with onion, tomato, and broth until tender. If using dried beans, soak and cook them first; add them to the seasoned chicken mixture and simmer so the flavors combine.
Chicken white bean stew pairs well with crusty bread, rice, or a green salad. Bread is especially useful for soaking up the broth, while a crisp salad adds a fresh contrast to the hearty beans and chicken.
Yes, canned beans work well in chicken white bean stew. Drain and rinse them, then stir them in near the end of cooking so they warm through without breaking apart during a long simmer.
Soak dried beans before making chicken white bean stew for more even cooking and a shorter simmer. Drain and rinse them before cooking; canned beans need no soaking and can be added near the end.
Chicken thighs are a good choice for chicken white bean stew because they stay moist during simmering. Chicken breast also works, but add it later in the cooking process so it does not become dry or tough.
Yes, chicken white bean stew can be made in a slow cooker. Use soaked beans or canned beans, and follow your cooker’s guidance for dried beans; add canned beans later so they keep their shape.
Yes, cooked leftover or rotisserie chicken can be used in chicken white bean stew. Stir it in near the end, once the beans and sauce are ready, and heat the stew until the chicken is hot throughout.
To keep chicken moist in chicken white bean stew, avoid simmering breast meat for the entire cooking time. Add it later, or choose thighs, which generally remain more tender during a longer stew.
Chicken white bean stew keeps for about three to four days in the refrigerator when promptly cooled and stored in a covered container. Reheat only the portion you need, until it is steaming hot throughout.
Yes, chicken white bean stew freezes well. Cool it promptly, pack it in airtight portions, and thaw it in the refrigerator before reheating thoroughly; the beans may soften slightly after freezing.
Vitamins
B3
9.84mg · 62% DV
B6
0.77mg · 45% DV
Folate
124.8µg · 31% DV
B5
1.32mg · 26% DV
Minerals
Selenium
32µg · 58% DV
Phosphorus
377mg · 54% DV
Copper
0.46mg · 51% DV
Manganese
0.74mg · 32% DV
Sodium
612mg · 27% DV
Potassium ⭐
708mg · 21% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 336 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chicken white bean stew is a Turkish-style take on kuru fasulye, the country’s familiar slow-cooked bean dish. It combines tender white beans with chicken, usually cooked with onion and tomato or tomato paste until the flavours meld. The result is hearty without relying on a thick or creamy sauce.
In Turkey, it is commonly served as a lunch or dinner with rice pilaf, pickles and sometimes bread to soak up the broth. Elsewhere, it works well as a one-pot meal, with a green salad alongside. Beans contribute fibre, while chicken and beans make it a protein-rich choice; use plenty of vegetables and a modest portion of rice for a lighter meal.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.04g
MONOUNSATURATED
4.68g
POLYUNSATURATED
1.97g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.