White Bean Roasted Red Pepper Chicken (Print)

Tender navy beans and shredded chicken merge with roasted red peppers in a flavorful, rustic stew.

# What You 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 (optional)

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

# Steps:

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

# Top Tips:

01 -
  • It uses pantry staples and transforms them into something that tastes slow-cooked and intentional.
  • The roasted red peppers add a gentle sweetness that balances the earthiness of the beans beautifully.
  • It's filling without feeling heavy, and naturally gluten-free if you skip the bread on the side.
  • Leftovers taste even better the next day once everything melds together overnight.
02 -
  • Don't skip rinsing the beans, the canning liquid can make the broth cloudy and add a metallic edge.
  • If your stew looks too thick, add a splash more broth or water, it should be saucy but not soupy.
  • Let it sit for five minutes off the heat before serving, the flavors settle and it won't burn your tongue.
03 -
  • Use rotisserie chicken to cut your prep time in half, it's already seasoned and saves you from cooking and shredding raw chicken.
  • If you have time, let the stew simmer an extra 10 minutes, the flavors deepen and the broth gets even richer.
  • A little Parmesan stirred into the pot at the end, not just on top, adds a subtle umami boost that makes everything taste more complete.
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