Save My neighbor brought over a mason jar of roasted red peppers from her garden one September, and I had no idea what to do with them. That evening, I stood in front of the open fridge, mentally scrolling through options, when I spotted a rotisserie chicken and some canned beans I'd bought on sale. What started as mild kitchen improvisation became a dish I now make constantly—it's become one of those recipes that feels both effortless and deeply satisfying.
I served this to friends on a rainy October evening, and someone asked for the recipe before they'd finished eating—that's when I knew it was a keeper. There's something about a warm bowl of this stew that makes conversation linger longer at the table, and people always seem surprised by how much protein is hiding in those humble beans.
Ingredients
- Cooked, shredded chicken: Two cups sounds like a lot, but a rotisserie chicken works beautifully and saves you the cooking step; if you poach breasts yourself, they'll be more tender.
- Navy beans: Two cans drained and rinsed—rinsing them matters because it removes the starchy liquid that can make the stew gummy.
- Roasted red peppers: One 12-ounce jar, drained and sliced; jarred ones save time and taste sweeter than raw peppers you'd roast yourself.
- Yellow onion: One small one, finely chopped; this builds the flavor base and softens into almost nothing.
- Garlic: Two cloves minced; fresh is non-negotiable here because it blooms into the broth so beautifully.
- Celery stalk: One finely diced; it adds a quiet earthiness that brings everything together.
- Low-sodium chicken broth: Two cups; I use low-sodium because it lets you control the salt and the flavors stay bright.
- Olive oil: One tablespoon; just enough to get the aromatics going without making the stew heavy.
- Smoked paprika: One teaspoon; this is the secret weapon—it gives the whole dish a subtle, warm depth.
- Dried thyme: One teaspoon; it whispers rather than shouts, which is exactly what this dish needs.
- Black pepper: Half a teaspoon; fresh cracked if you have a grinder.
- Kosher salt: Half a teaspoon to start; you'll taste and adjust at the end anyway.
- Red pepper flakes: A quarter teaspoon optional; add this only if you want a gentle kick.
- Fresh parsley: Two tablespoons chopped for garnish; it brightens everything right before eating.
- Parmesan cheese: A small handful grated; it adds a savory richness that feels indulgent.
Instructions
- Heat and soften:
- Warm the olive oil over medium heat in a large pot, then add the onion and celery. You'll know they're ready when the onion turns translucent and smells sweet, about 3 to 4 minutes.
- Build the aromatics:
- Stir in the minced garlic and let it cook for just 1 minute—you want it fragrant but not browned. Your kitchen should smell almost intoxicating at this point.
- Combine everything:
- Add the shredded chicken, drained beans, sliced roasted peppers, and all the seasonings: smoked paprika, thyme, black pepper, salt, and red pepper flakes if using. Stir everything together until the spices coat everything evenly.
- Add the broth:
- Pour in the chicken broth and bring it to a gentle simmer. You'll notice the liquid turns a beautiful burnt-orange color as the peppers and paprika bloom.
- Let it meld:
- Reduce the heat to low and cook uncovered for 20 minutes, stirring every few minutes. The stew will thicken slightly and taste noticeably more cohesive than it did at the start.
- Taste and adjust:
- Before serving, take a spoon and taste it. This is your moment to add more salt, pepper, or even a pinch of sugar if it needs balancing.
- Serve with love:
- Ladle into bowls and finish with fresh parsley and Parmesan cheese. A squeeze of lemon juice right before eating brings unexpected brightness.
Save There was a night when my daughter came home exhausted from school and said this was the only thing she wanted to eat. Watching her relax over a bowl, the worry melting from her shoulders, made me realize this stew had become more than just dinner—it was comfort.
Why This Stew Works
The beauty of this dish is how it balances protein, fiber, and vegetables without feeling heavy or one-note. The roasted peppers add natural sweetness that plays against the earthiness of the beans and the smokiness of the paprika, creating layers that feel more intentional than they actually are. It's the kind of recipe where modest ingredients somehow become more than the sum of their parts.
Variations and Swaps
If navy beans aren't calling to you, cannellini or Great Northern beans work beautifully and offer slightly different textures. For a vegetarian version, skip the chicken entirely and use vegetable broth instead—add a splash of balsamic vinegar at the end to deepen the flavor where the chicken would have. You can even make this in a slow cooker on low for 4 hours if you prep everything in the morning, and it becomes a different kind of easy.
Serving Suggestions and Pairings
This stew is honestly perfect on its own, but crusty bread for soaking up the broth elevates it to something special. Over rice makes it heartier if you're feeding bigger appetites, and a fresh green salad alongside keeps things balanced. I've also served it over creamy mashed potatoes on particularly cold evenings, and no one complained.
- Try a grilled cheese sandwich alongside it for nostalgic comfort.
- A squeeze of fresh lemon juice right before eating adds brightness that surprises in the best way.
- Leftovers taste even better the next day as the flavors continue to marry together.
Save This is the kind of recipe that makes you feel like a capable cook without demanding much of you. Make it once, and you'll find yourself reaching for it again and again.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, omit the chicken and substitute vegetable broth to keep it plant-based without sacrificing flavor.
- → What beans can I use instead of navy beans?
Cannellini or Great Northern beans work well as alternatives and offer a similar creamy texture.
- → How do I enhance the flavor of this dish?
Adding smoked paprika and fresh herbs like thyme creates a smoky, aromatic profile that complements the sweetness of roasted peppers.
- → Is this stew suitable for gluten-free diets?
Yes, ensure the broth and jarred peppers are gluten-free to keep the dish safe for gluten-sensitive individuals.
- → What are good serving suggestions for this stew?
Serve over rice, with crusty bread, or enjoy as a hearty bowl on its own for a filling meal.