Pin This I threw this together on a rainy Wednesday when the fridge was half-empty and I had leftover chicken from Sunday. The jar of roasted red peppers had been sitting in the pantry for months, and I figured it was time to use it or lose it. What came out of that pot was so much better than I expected—rich, satisfying, and the kind of thing that made me forget I was improvising. Now it's my go-to when I want something warm and filling without much fuss.
The first time I made this for my sister, she asked if I'd been taking cooking classes. I laughed because it was literally just beans, chicken, and peppers simmering in a pot. But she went back for seconds, and then texted me the next day asking for the recipe. That's when I knew this wasn't just a weeknight dinner—it was something worth repeating.
Ingredients
- Cooked, shredded chicken: I usually use rotisserie chicken to save time, but leftover baked or poached chicken works just as well—just shred it with two forks.
- Navy beans: These little beans hold their shape beautifully and soak up all the flavor from the broth without turning mushy.
- Roasted red peppers: The jarred kind is fine, just make sure to drain them well so you don't water down the stew.
- Yellow onion: Chop it small so it melts into the base and adds sweetness without being too noticeable.
- Garlic: Fresh garlic makes a huge difference here—don't skip it or swap it for powder.
- Celery: It adds a subtle background flavor and a little texture that keeps things interesting.
- Chicken broth: Low-sodium is best so you can control the salt level as it simmers down.
- Olive oil: Just enough to get the veggies going without making the dish greasy.
- Smoked paprika: This is what gives the stew that warm, slightly smoky depth—it's not optional in my book.
- Dried thyme: A little goes a long way, and it pairs perfectly with the beans and peppers.
- Black pepper and kosher salt: Taste as you go and adjust at the end, especially if your broth is already salted.
- Crushed red pepper flakes: Optional, but I like a tiny kick to balance the sweetness of the peppers.
- Fresh parsley and Parmesan: These are garnishes, but they really brighten up each bowl and make it feel more finished.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the onion and celery. Let them soften for a few minutes until they smell sweet and the onion turns translucent.
- Add the garlic:
- Stir in the minced garlic and cook for about a minute, just until it starts to smell amazing and you can't wait to eat.
- Build the base:
- Toss in the shredded chicken, drained beans, sliced roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if you're using them. Stir everything together so the spices coat the ingredients evenly.
- Add the broth and simmer:
- Pour in the chicken broth and bring the whole pot to a gentle simmer. Once it's bubbling, turn the heat down to low and let it cook uncovered for about 20 minutes, stirring now and then so nothing sticks to the bottom.
- Taste and adjust:
- After 20 minutes, the stew should be thicker and the flavors will have melded together beautifully. Taste it and add more salt or pepper if needed.
- Serve it up:
- Ladle the stew into bowls and top with chopped parsley and a sprinkle of Parmesan if you want. It's great on its own or with a chunk of crusty bread on the side.
Pin This One cold evening, I made a big batch of this and brought it to a friend who'd just had a baby. She texted me later that night saying it was the first real meal she'd had in days that didn't come from a drive-through. That's when I realized this dish wasn't just easy—it was the kind of thing that could show up when people needed it most.
How to Store and Reheat
This stew keeps beautifully in the fridge for up to four days in an airtight container. When you reheat it, add a splash of broth or water because the beans will soak up some of the liquid as it sits. I usually warm it up in a pot on the stove over low heat, stirring gently until it's hot all the way through.
Easy Swaps and Variations
If you want to make this vegetarian, just leave out the chicken and use vegetable broth instead—it's still hearty and satisfying. You can swap the navy beans for cannellini or Great Northern beans if that's what you have on hand. And if you're craving something brighter, a squeeze of lemon juice right before serving really wakes everything up.
What to Serve It With
I love serving this with a warm baguette or garlic bread to soak up the broth, but it's also great over a scoop of white rice or quinoa if you want something more filling. A simple green salad with a lemony vinaigrette on the side balances out the richness and makes it feel like a complete meal.
- Serve with crusty bread, garlic toast, or over rice for a heartier plate.
- Pair it with a crisp green salad dressed in lemon and olive oil.
- Top with extra Parmesan or a drizzle of good olive oil for a little luxury.
Pin This This dish has become one of those quiet favorites in my kitchen, the kind that doesn't need a special occasion but always feels like one. I hope it finds a spot in your rotation too.
Recipe Q&A
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and use vegetable broth instead to keep it hearty and flavorful.
- → What beans work best as a substitute for navy beans?
Cannellini or Great Northern beans are excellent alternatives and maintain the creamy texture.
- → Is it possible to store leftovers?
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stove or microwave.
- → How can I adjust the spice level?
Modify the amount of crushed red pepper flakes or omit them for a milder flavor.
- → What side dishes complement this stew?
Serve with crusty bread or over steamed rice for a more filling meal.