White Bean Roasted Pepper Chicken (Printer-Friendly)

Hearty stew with tender beans, shredded chicken, and sweet roasted red peppers in a rustic blend.

# What You'll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (approximately 2 chicken breasts)
02 - 2 cans (15 oz each) navy beans, drained and rinsed

→ Vegetables

03 - 1 jar (12 oz) roasted red peppers, drained and sliced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, finely diced

→ Liquids

07 - 2 cups low-sodium chicken broth
08 - 1 tablespoon olive oil

→ Seasonings

09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon kosher salt, adjust to taste
13 - ¼ teaspoon crushed red pepper flakes, optional

→ Garnishes

14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese, for serving

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, drained navy beans, roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if using. Stir thoroughly.
04 - Pour in chicken broth and bring to a simmer over medium heat.
05 - Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until flavors meld and mixture slightly thickens.
06 - Taste the stew and adjust salt or spices as needed.
07 - Ladle into bowls and garnish with chopped parsley and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, making it perfect for nights when you need dinner fast but still want something real.
  • The smoky paprika and sweet peppers create a complexity that tastes like you spent hours tending a stove, but you didn't.
  • Protein from both the chicken and beans means this stew keeps you satisfied for hours, no afternoon snacking required.
02 -
  • Don't skip the step of sautéing the onion and celery first—those vegetables build the foundation, and rushing through this step leaves the stew tasting flat.
  • If you're using homemade chicken broth instead of canned, it's likely saltier than low-sodium versions, so taste carefully and adjust your seasoning accordingly.
  • The stew actually tastes better the next day after the flavors have had time to settle, so make it ahead if you can.
03 -
  • If you don't have smoked paprika, don't just substitute regular paprika—instead, add a tiny pinch of liquid smoke or skip it entirely, as regular paprika will change the flavor completely.
  • Make a double batch and freeze half for a night when cooking feels impossible; it reheats beautifully and tastes even better after a few days in the freezer.
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