Pin it There's something about opening a jar of roasted red peppers that pulls me back to a rainy Tuesday when I had leftover shredded chicken and an almost-empty pantry. I wasn't trying to impress anyone—I was just hungry and tired of the usual rotation. A handful of navy beans, some broth, a few aromatics, and suddenly the kitchen smelled like someone actually knew what they were doing. This stew came together so effortlessly that I made it three more times that week.
I remember serving this to a friend who'd been eating sad desk salads all week, and watching her face when she realized it was homemade. She asked for the recipe immediately, which honestly surprised me because I'd thrown it together without thinking twice. That's when I understood—sometimes the dishes we make without overthinking are the ones people actually want to eat.
Ingredients
- Cooked, shredded chicken: Two cups gives you that protein backbone; I use rotisserie chicken from the grocery store when I'm short on time, and nobody knows the difference.
- Navy beans: Two cans, drained and rinsed—don't skip the rinsing or your stew gets cloudy and starchy.
- Roasted red peppers: The jarred kind saves you from charring and peeling; they add sweetness and moisture that balance the beans perfectly.
- Yellow onion: One small one, finely chopped—it's your flavor foundation, so don't rush this step.
- Garlic: Two cloves minced; fresh garlic makes an actual difference here.
- Celery: One stalk, finely diced—adds a gentle vegetal depth that ties everything together.
- Low-sodium chicken broth: Two cups; use the low-sodium kind because you'll taste every ounce of salt you add.
- Olive oil: One tablespoon for sautéing—good oil, not the bottom-shelf stuff.
- Smoked paprika: One teaspoon; this is the secret ingredient that makes people ask what's different about your cooking.
- Dried thyme: One teaspoon for a subtle earthiness that ties in with the peppers.
- Black pepper and kosher salt: Half teaspoon each, adjustable to your taste—always taste before serving.
- Red pepper flakes: A quarter teaspoon optional; add if you like a whisper of heat at the end.
- Fresh parsley and Parmesan: Your finishing touches—they turn a simple stew into something that looks intentional.
Instructions
- Build your flavor base:
- Heat olive oil in a large pot over medium heat and add the chopped onion and celery. You'll know they're ready when the onion turns translucent and the kitchen starts smelling like something good is happening—about 3 to 4 minutes.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just a minute until it's fragrant. This is one of those moments where timing matters; too long and it turns bitter.
- Bring it all together:
- Add the shredded chicken, drained beans, roasted red peppers, and all your seasonings—paprika, thyme, black pepper, salt, and red pepper flakes if you're using them. Stir everything until it's well combined and the spices coat everything evenly.
- Add the liquid:
- Pour in the chicken broth slowly, stirring as you go. This is when the stew truly comes alive, and you'll watch the color deepen as everything begins to mingle.
- Let it simmer gently:
- Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for about 20 minutes, stirring occasionally. The stew will thicken slightly and the flavors will deepen—this is when you know it's almost ready.
- Taste and adjust:
- Before serving, taste a spoonful and decide if it needs more salt, pepper, or brightness. This final taste is your chance to make it exactly what you want.
- Serve with love:
- Ladle it into bowls and top with fresh parsley and a handful of Parmesan if you've got it. A crusty piece of bread on the side makes this feel like an actual dinner.
Pin it There's a moment, usually around minute 18 of simmering, when you lift the wooden spoon and watch the broth coat it slightly before dripping back down. That's when you know the stew has stopped being ingredients and become something real. It's such a small thing, but it's the moment I look forward to every time I make this.
Why This Stew Works So Well
The magic here is balance—sweet roasted peppers against savory beans, tender chicken that adds protein without heaviness, and broth that ties it all together without making it soupy. The smoked paprika gives everything a subtle depth that makes people pause and ask what they're tasting. You're not doing anything fancy, but each ingredient earns its place in the bowl.
Ways to Make It Your Own
Once you've made this a couple of times, you'll start seeing how to adapt it to what you have on hand. Swap the navy beans for cannellini or Great Northern beans if that's what's in your pantry. Use vegetable broth instead of chicken broth and skip the chicken entirely if you're feeding vegetarians—the stew loses nothing.
Serving and Storage Ideas
This stew tastes even better the next day, which makes it perfect for meal prep or when you want dinner to feel effortless. Serve it as-is in a bowl, ladle it over rice, or break off pieces of crusty bread to soak up the broth. A squeeze of fresh lemon juice just before eating adds brightness that makes everything feel lighter.
- Store leftovers in an airtight container in the fridge for up to 4 days, and it reheats beautifully on the stovetop with a splash of broth.
- You can freeze this stew for up to 3 months if you want to make a double batch and have dinner waiting for a chaotic week.
- Add the lemon juice fresh when you're ready to eat, not when you're storing it, so the stew stays bright and doesn't taste sour over time.
Pin it This is one of those dishes that teaches you something without trying: that good food doesn't need to be complicated, and that sometimes the meals we make without overthinking are exactly what people need. Keep making it.
Recipe Q&A
- → Can I use different beans in this stew?
Yes, cannellini or Great Northern beans are excellent substitutes if navy beans aren’t available.
- → How can I make the dish vegetarian?
Simply omit the chicken and replace chicken broth with vegetable broth for a satisfying vegetarian option.
- → What garnishes work best with this dish?
Fresh parsley adds brightness and a sprinkle of grated Parmesan cheese enhances the savory flavor as a garnish.
- → Is this dish suitable for gluten-free diets?
Yes, the stew is gluten-free, but check labels on jarred peppers and broth to ensure no gluten ingredients are present.
- → What side dishes complement this hearty stew?
Serve with crusty bread or over rice to soak up the flavorful broth and make the meal heartier.