Save There's something about a pot of creamy white beans that transforms a Wednesday night into something worth remembering. I discovered this recipe on a chilly October afternoon when I had half a rotisserie chicken left over and a jar of roasted red peppers sitting in my fridge, both calling out to be used. What started as an improvisation—throwing together what I had with some navy beans and a splash of broth—became the kind of meal that tastes like it took hours but rewards you in under an hour. My kitchen filled with the smell of smoked paprika and thyme, and suddenly dinner felt less like an obligation and more like a small comfort.
I made this for my sister on a Sunday when she'd had a rough week, and watching her have seconds—and then ask for the recipe before she'd even finished her bowl—told me everything I needed to know. There's something deeply nourishing about serving someone a meal that's both wholesome and genuinely delicious, where you're not apologizing for shortcuts but celebrating them.
Ingredients
- Cooked, shredded chicken: Two cups gives you plenty of protein without making the stew feel heavy; rotisserie chicken is your secret weapon here since it's already seasoned and saves time.
- Navy beans: Two cans, drained and rinsed, create that creamy, hearty base that makes this feel more substantial than it actually is.
- Roasted red peppers: One jar is the flavor hero of this dish—they bring natural sweetness and a subtle char that you can't replicate quickly any other way.
- Yellow onion and celery: One small onion and one stalk build the aromatic foundation that makes your kitchen smell incredible within minutes.
- Garlic: Just two cloves, minced fine, add depth without overwhelming the softer flavors of the peppers and beans.
- Low-sodium chicken broth: Two cups is the liquid base that lets everything mingle and thicken gently as it simmers.
- Olive oil: One tablespoon is enough to coat the pot without making the stew greasy.
- Smoked paprika and thyme: These two seasonings are non-negotiable—the paprika echoes the roasted peppers while thyme adds an earthy undertone that holds everything together.
- Black pepper, kosher salt, and red pepper flakes: Layer these to taste; the salt should enhance without dominating, the pepper adds warmth, and the flakes are there if you want a subtle kick.
- Fresh parsley and Parmesan: Optional but worthwhile—they add a bright finish and a little textural contrast to each spoonful.
Instructions
- Wake up your pot:
- Pour a tablespoon of olive oil into a large pot over medium heat and let it shimmer slightly, then add your chopped onion and diced celery. You'll know they're ready when they're soft and the onion turns translucent, about 3 to 4 minutes—this is your flavor foundation.
- Let the garlic bloom:
- Stir in your minced garlic and give it a full minute; you'll smell when it's done, that moment when raw sharpness melts into something mellow and sweet.
- Bring everything together:
- Add the shredded chicken, drained beans, sliced peppers, and all your seasonings at once, stirring until every piece is coated and the mixture smells complex and inviting.
- Add the liquid and simmer:
- Pour in the chicken broth and increase the heat just until you see small bubbles breaking the surface, then turn it down to low and let it cook uncovered for about 20 minutes, stirring now and then so the flavors meld and the stew develops a gentle, natural thickness.
- Taste, adjust, and finish:
- Before serving, taste a spoonful and trust your instincts on salt and pepper—every broth and pepper jar is slightly different, so season to your preference. Ladle into bowls and crown each one with fresh parsley and a small handful of Parmesan if you're using it.
Save The first time I served this to my partner, he surprised me by asking if I'd been cooking all day. That moment—when someone assumes complexity because the flavors are layered and cohesive—is when you know a recipe has quietly become something special in your kitchen.
Why This Stew Works
This dish is built on the idea that roasted red peppers do the work so you don't have to. Jarred peppers are already soft, sweet, and slightly charred, which means you're borrowing from someone else's time investment. The beans provide creaminess and staying power—they soften even more as they simmer, releasing a subtle starchiness that thickens the broth naturally. Shredded chicken means every spoonful has protein without you needing to worry about drying it out or cooking it through.
Make It Your Own
This recipe is forgiving by design, which is why it works so well as a base for improvisation. If you find navy beans too mild, swap in cannellini or Great Northern beans for a slightly different texture. Vegetarians can drop the chicken entirely and use vegetable broth instead, and the stew loses nothing—it just becomes lighter and lets the peppers and beans take center stage.
Serving and Storage
Serve this alongside crusty bread to soak up every last drop, or ladle it over rice if you want something more substantial. A squeeze of fresh lemon juice stirred in just before eating brightens everything, cutting through the earthiness of the beans with just enough sharpness. This stew actually tastes better the next day after everything has settled and deepened, so don't hesitate to make it ahead.
- Leftovers keep for three days in the fridge and reheat gently on the stovetop with a splash of broth if needed.
- You can freeze this for up to a month, though the peppers will soften further during thawing—it won't hurt the flavor, just the texture.
- For meal prep, portion it into individual containers while still warm and it becomes your secret weapon for busy afternoons.
Save This is the kind of meal that reminds you why home cooking matters: it's simple enough to make on an ordinary Tuesday, but nourishing enough to feel like an act of care. Everything good about it comes from paying attention to a few quality ingredients and giving them time to know each other.
Recipe FAQ
- → Can I use different beans instead of navy beans?
Yes, cannellini or Great Northern beans can be substituted, offering a similar creamy texture and mild flavor.
- → How can I make the dish vegetarian?
Omit the chicken and replace chicken broth with vegetable broth to create a vegetarian-friendly version.
- → What side dishes pair well with this stew?
Crusty bread or steamed rice complement the stew nicely, helping to soak up the flavorful broth.
- → Is this dish suitable for a gluten-free diet?
Yes, all primary ingredients are gluten-free; just ensure any broth or jarred peppers are free from gluten-containing additives.
- → Can I prepare this dish in advance?
Absolutely, the flavors deepen when stored overnight and reheated, making it excellent for meal prep.