Save I discovered this recipe on a rainy Tuesday when I had a rotisserie chicken from the grocery store and an impulse to use up the pantry items gathering dust on my shelves. The roasted red peppers came from a jar I'd been meaning to use, and somehow combining them with navy beans and chicken broth felt like the obvious solution. That first bowl changed how I think about weeknight cooking—it was warm, filling, and proof that the best meals often come from working with what you have on hand.
I made this for my sister on a cold November evening, and she asked for seconds before finishing her first bowl. Watching her experience that combination of tender chicken and creamy beans made me realize how a simple recipe executed well can feel like a gift. She's been asking me to make it ever since, and now it's become our shorthand for "comfort dinner at my place."
Ingredients
- Cooked shredded chicken: Use a rotisserie chicken from the store to save time, or poach and shred your own—either way, the meat should be tender and ready to soak up all those flavors.
- Navy beans: Their mild, creamy texture disappears into the stew and thickens it naturally, which is why canned works perfectly here.
- Roasted red peppers: The jarred version is a lifesaver and honestly tastes better than roasting them yourself for this recipe—sweet, slightly smoky, and already softened.
- Yellow onion and celery: These are your flavor foundation, and the few minutes you spend chopping them pays off in every spoonful.
- Garlic: Two cloves minced fine release their oils quickly, perfuming the entire pot in less than a minute.
- Chicken broth: Low-sodium lets you control the salt level and prevents the stew from tasting like the can it came from.
- Olive oil: A tablespoon is enough for sautéing without weighing the stew down.
- Smoked paprika and thyme: These two spices carry the entire flavor profile—don't skip them or substitute with regular paprika, which lacks that essential smokiness.
- Black pepper, salt, and red pepper flakes: Layer these at the end to taste, remembering that salt brings out the peppers' sweetness.
- Fresh parsley and Parmesan: Optional but worth it—the parsley brightens everything, and the cheese adds a savory finish.
Instructions
- Build your foundation:
- Heat the olive oil in a large pot over medium heat and add the onion and celery, cooking until they soften and turn golden at the edges—this takes about 3 to 4 minutes, and you'll know it's right when the kitchen smells sweet and aromatic.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just about a minute until fragrant, being careful not to let it brown or it'll taste bitter.
- Bring it all together:
- Add the shredded chicken, drained navy beans, roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if you like heat. Stir everything to coat it in the oil and spices, making sure nothing sticks to the bottom of the pot.
- Pour and simmer:
- Add the chicken broth and bring the whole thing to a gentle simmer—you should see small bubbles breaking the surface steadily, not a rolling boil.
- Let it meld:
- Lower the heat and cook uncovered for about 20 minutes, stirring every few minutes, until the flavors have married together and the stew has thickened slightly from the beans breaking down.
- Taste and adjust:
- Always taste before serving—salt brings out the pepper's sweetness and the smoky paprika's depth, so adjust according to your preference.
- Serve with joy:
- Ladle into bowls and top with fresh parsley and Parmesan cheese if you're in the mood, then serve immediately while it's still steaming.
Save I remember my partner standing by the stove and saying, "This smells like a restaurant," and somehow that simple observation made an ordinary Wednesday feel special. It's the kind of meal that doesn't need to be fancy to feel nourishing, both in body and spirit.
Why This Stew Feels Like Home
There's something deeply satisfying about a one-pot meal that doesn't require a lot of active cooking time but tastes like you've been hovering over the stove all afternoon. The combination of beans and chicken creates a natural richness without any cream, which means you can eat a big bowl without feeling weighed down. I've found that this recipe is forgiving in a way that builds confidence—if you oversalt it slightly, the beans absorb it; if you want it brothier, just add more liquid at the end.
Variations Worth Trying
The beauty of this stew is that it adapts to what you have, and I've made successful versions by swapping out ingredients based on my mood or what was in the fridge. One time I used cannellini beans instead of navy beans and liked the slightly firmer texture, and another night I stirred in some spinach at the end just to get more greens in the bowl. You could also skip the chicken entirely and add chickpeas for a vegetarian version that tastes equally satisfying, or throw in diced tomatoes for a more Mediterranean feel.
Serving Ideas and Timing
This stew is humble enough to serve on its own in a bowl, but it truly shines when you give it a backdrop.
- Serve it over rice or with crusty bread for soaking up every last drop of broth.
- A squeeze of fresh lemon juice right before eating brightens all the flavors and cuts through the richness beautifully.
- Pair it with a simple green salad if you want something fresh alongside the warmth of the stew.
Save This is the kind of recipe you'll find yourself returning to on the nights when you need something warm and real. It's proof that good cooking isn't about complexity—it's about treating simple ingredients with respect and giving yourself permission to enjoy what you've made.
Your Questions Answered
- → What beans are best for this dish?
Navy beans work well for their creamy texture, but cannellini or Great Northern beans can be substituted without altering the flavor significantly.
- → Can I make this without chicken?
Yes, simply omit the chicken and use vegetable broth for a satisfying vegetarian version rich in plant protein.
- → How long should I simmer the stew?
Simmer uncovered for about 20 minutes to allow flavors to meld and achieve the desired thickness.
- → What garnishes complement this dish?
Fresh parsley adds brightness and Parmesan cheese offers a savory finish, enhancing the overall flavor profile.
- → What sides pair well with this hearty stew?
Crusty bread or steamed rice make excellent accompaniments, soaking up the rich and flavorful broth beautifully.