Save I pulled this together on a rainy Wednesday when the fridge was half-empty and I needed something warm fast. A jar of roasted red peppers sat in the pantry next to canned beans, leftover chicken waited in a container, and suddenly dinner made itself. The kitchen smelled like thyme and paprika within minutes, and I knew I'd stumbled onto something good.
The first time I made this for my sister, she was skeptical about beans in a stew until she tasted how the roasted peppers sweetened everything. She went back for seconds without a word, just a nod. Now she texts me every few weeks asking if I remember that chicken bean thing, and I send her straight to my kitchen notebook.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken works beautifully here and saves you 20 minutes, just pull the meat and toss the skin.
- Navy beans: These little beans turn creamy when simmered and hold their shape better than other varieties, rinse them well to cut the tinny taste.
- Roasted red peppers: The jarred kind is your friend, they add sweetness and a hint of char without turning on the oven.
- Yellow onion: Dice it small so it melts into the broth and builds the base flavor quietly.
- Garlic: Fresh cloves matter here, the quick sauté makes them mellow and sweet instead of sharp.
- Celery: One stalk adds a subtle vegetal note that rounds out the richness without shouting.
- Chicken broth: Low-sodium gives you control over the salt, and it ties everything into a cohesive, savory pool.
- Olive oil: Just enough to coax the vegetables into softening without adding heaviness.
- Smoked paprika: This is the secret warmth in every spoonful, it makes people ask what that flavor is.
- Dried thyme: A little goes a long way, it brings an earthy backbone that balances the sweetness of the peppers.
- Black pepper and kosher salt: Season as you go and taste before serving, every broth is different.
- Crushed red pepper flakes: Optional but worth it if you like a faint tingle on the back of your tongue.
- Fresh parsley and Parmesan: Garnishes that add brightness and a salty finish, totally optional but they make it feel special.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add the onion and celery. Let them sauté for 3 to 4 minutes until soft and just starting to turn translucent, stirring now and then so nothing sticks.
- Add the garlic:
- Toss in the minced garlic and stir for about a minute until you smell that warm, toasty fragrance. Don't let it brown or it turns bitter.
- Build the stew:
- Stir in the shredded chicken, drained navy beans, sliced roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if using. Mix everything so the spices coat the chicken and beans evenly.
- Simmer it down:
- Pour in the chicken broth and bring the whole pot to a gentle simmer. Lower the heat and let it cook uncovered for 20 minutes, stirring occasionally, until the broth thickens a little and the flavors meld into something cohesive.
- Taste and adjust:
- Grab a spoon and taste the broth, adding more salt or pepper if it needs it. Every batch is a little different depending on your broth and beans.
- Serve it up:
- Ladle into bowls and top with chopped parsley and a sprinkle of Parmesan if you want. A drizzle of good olive oil or a squeeze of lemon juice right before eating makes it sing.
Save One cold Sunday I brought this to a potluck in a heavy pot still warm from the stove. People kept coming back with crusty bread to soak up the broth, and someone asked if I'd written the recipe down. That was the moment I realized this wasn't just a quick dinner anymore, it was the kind of thing people remember and ask for again.
How to Make It Your Own
This recipe is forgiving and loves variation. Swap the chicken for turkey, use white beans you have on hand, or skip the meat entirely and double the beans with vegetable broth for a plant-based version. I've stirred in handfuls of spinach at the end, added diced tomatoes for acidity, and even thrown in leftover roasted vegetables when the crisper needed clearing. The base is sturdy enough to handle whatever your kitchen offers.
What to Serve Alongside
This stew wants something to soak it up. A torn baguette, warm cornbread, or even toasted sourdough turns it into a full meal. I've also spooned it over rice or farro when I wanted something heartier, and it stretches the servings without losing any richness. A simple green salad with lemon vinaigrette cuts through the warmth and keeps things balanced.
Storage and Leftovers
This keeps beautifully in the fridge for up to four days in an airtight container. The flavors deepen as it sits, and reheating is as simple as a few minutes on the stove with a splash of broth to loosen it. I've frozen portions in individual containers for up to three months, and they thaw into quick lunches that taste homemade even on the busiest days.
- Let it cool completely before sealing to avoid condensation and sogginess.
- Reheat gently over low heat, stirring often so the beans don't stick or break apart.
- Add fresh parsley and cheese after reheating, not before freezing, so the garnishes stay bright and lively.
Save This is the kind of recipe that earns its place in your regular rotation without trying too hard. It's warm, flexible, and ready when you are.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, omit the chicken and use vegetable broth instead. You can also add extra beans or vegetables for protein and texture.
- → What beans can I substitute for navy beans?
Cannellini or Great Northern beans work well as substitutes, offering a similar creamy texture and mild flavor.
- → How can I add brightness to this dish?
A squeeze of fresh lemon juice before serving enhances the flavors and adds a pleasant tang.
- → Is it possible to prepare this stew ahead of time?
Yes, the stew tastes even better after resting. Store in the fridge and reheat gently before serving.
- → What are good serving suggestions for this stew?
Serve with crusty bread, over rice, or alongside roasted vegetables for a complete meal.
- → Can I adjust the spiciness of the stew?
Absolutely, modify the amount of crushed red pepper flakes or omit them entirely to suit your heat preference.