Pin I threw this together on a rainy Tuesday when I had leftover rotisserie chicken and a jar of roasted peppers sitting in the back of my fridge. The smell of smoked paprika hitting the hot oil brought my neighbor to the door asking what I was making. It turned into one of those accidental recipes that tastes way better than the effort suggests. The beans soak up all the flavors, the peppers add this gentle sweetness, and the whole thing just works. Now its my go-to when I want something warm and filling without spending an hour in the kitchen.
The first time I made this for my family, my dad asked for seconds before he even finished his first bowl. He never does that. My sister, who claims she doesnt like beans, ate them without complaint and even texted me the next day asking for the recipe. It became our comfort meal during the coldest weeks of winter, served with thick slices of sourdough for dipping. Theres something about the way the broth clings to the beans that makes every spoonful satisfying.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your best friend here, but any leftover cooked chicken works beautifully and saves you from boiling breasts.
- Navy beans: These small, creamy beans hold their shape during simmering and absorb flavors without turning mushy, just make sure to rinse them well to remove excess sodium.
- Roasted red peppers: The jarred kind is perfectly fine and adds a gentle sweetness with a hint of char, I always keep a jar on hand for moments like this.
- Yellow onion: Finely chopped so it melts into the base, giving the dish a subtle sweetness that balances the smokiness.
- Garlic: Fresh is essential, it blooms in the oil and fills your kitchen with that unmistakable aroma that means somethings good is cooking.
- Celery: Adds a quiet vegetal note and a bit of texture, dont skip it even though it seems minor.
- Chicken broth: Low-sodium gives you control over the final seasoning, and it creates a silky base that ties everything together.
- Olive oil: Just enough to soften the vegetables and carry the flavor of the garlic without making the dish heavy.
- Smoked paprika: This is the secret ingredient that makes people ask what you did differently, it adds warmth and depth without any heat.
- Dried thyme: A classic herb that pairs beautifully with chicken and beans, lending an earthy, slightly floral note.
- Black pepper and kosher salt: Season to your taste, but remember the beans and broth already contain some salt.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle kick that wakes up the whole dish.
- Fresh parsley and Parmesan: The parsley brightens everything at the end, and the Parmesan adds a salty, nutty finish that feels indulgent.
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat until it shimmers, then add the onion and celery, stirring occasionally until they soften and turn translucent, about 3 to 4 minutes. The kitchen will start to smell sweet and inviting.
- Bloom the garlic:
- Stir in the minced garlic and cook for just one minute, stirring constantly so it doesnt burn. Youll know its ready when the fragrance hits you and makes your mouth water.
- Combine the main ingredients:
- Add the shredded chicken, drained navy beans, sliced roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if using. Stir everything together so the spices coat the chicken and beans evenly.
- Add the broth and simmer:
- Pour in the chicken broth and bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 minutes, stirring occasionally, until the stew thickens slightly and the flavors meld into something cohesive and comforting.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or a pinch of smoked paprika if needed. This is your dish, trust your palate.
- Serve and garnish:
- Ladle the stew into bowls and top with chopped fresh parsley and a generous sprinkle of Parmesan cheese. Serve it hot with crusty bread on the side for soaking up every last bit of broth.
Pin One evening, I made a double batch and brought half to a friend recovering from surgery. She called me later that night and said it was the first meal that actually tasted good to her in days. That moment reminded me that food isnt just about hunger, its about care, warmth, and showing up. This dish has become my way of doing that, simple enough to make on a whim, hearty enough to mean something.
Customizing Your Stew
You can easily make this vegetarian by swapping the chicken for an extra can of beans and using vegetable broth instead. Ive also added handfuls of fresh spinach or kale in the last five minutes of cooking for extra greens. If you like it spicier, double the red pepper flakes or add a diced jalapeño with the onions. Some nights I stir in a squeeze of lemon juice right before serving, and it brightens the whole bowl in the best way.
Serving Suggestions
This stew pairs beautifully with thick slices of sourdough or a warm baguette for dipping. Ive also served it over brown rice or quinoa to make it even heartier and stretch it for extra servings. A simple green salad with a tangy vinaigrette cuts through the richness nicely. On lazy nights, I just eat it straight from the pot with a spoon, no judgment.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the next day once the flavors have had time to marry. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it thickened up overnight. You can also freeze portions in individual containers for up to three months, just thaw in the fridge overnight and reheat when you need a quick, comforting meal.
- Let the stew cool completely before transferring it to storage containers to prevent condensation and sogginess.
- Label your freezer containers with the date so you remember when you made it.
- Garnish with fresh parsley and Parmesan after reheating, not before storing, so the toppings stay vibrant and fresh.
Pin This recipe has earned a permanent spot in my weekly rotation because it delivers comfort without demanding much from me. I hope it becomes one of those dishes you turn to on the nights when you need something warm, nourishing, and ready without a fuss.
Recipe Q&A
- → Can I use other beans instead of navy beans?
Yes, cannellini or Great Northern beans are excellent substitutes and provide a similar creamy texture.
- → How can I make this dish vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth for a tasty vegetarian version.
- → What is the purpose of smoked paprika in this dish?
Smoked paprika adds a subtle smoky depth and warmth that enhances the overall flavor profile.
- → Can I prepare this stew in advance?
Yes, the flavors actually develop more when reheated, making it ideal for meal prepping.
- → What sides pair well with this stew?
Crusty bread, rice, or a simple green salad complement this stew beautifully.