Pin There's something deeply satisfying about opening a can of navy beans and realizing you're minutes away from a real meal. A friend was struggling to get dinner on the table after a brutal week at work, and I threw together what was in my pantry—chicken, beans, jarred peppers—and thirty minutes later we were ladling this golden, fragrant stew into bowls with crusty bread. She asked for the recipe that night, and honestly, it became her go-to when she needed something that felt homemade but didn't demand much.
I made this on a rainy Tuesday when my sister dropped by unannounced, and by the time she left two hours later, the pot was empty and she was texting me pictures of her own attempt at home. She'd used it as a base for experimenting—one batch with roasted garlic, another time swapping in white wine instead of broth. That's when I realized this recipe wasn't just convenient; it was forgiving and adaptable, which somehow made it feel more personal each time someone made it.
Ingredients
- Cooked shredded chicken (2 cups): Use store-bought rotisserie chicken if you're short on time; the stew doesn't demand homemade chicken to taste homemade.
- Navy beans (2 cans, 15 oz each): Drain and rinse thoroughly to remove excess sodium and starch that can make the broth cloudy.
- Roasted red peppers (1 jar, 12 oz): The jarred version saves you twenty minutes of roasting; drain them well so their liquid doesn't dilute the stew.
- Yellow onion (1 small): Finely chopped onion dissolves into the broth and becomes the base of the flavor.
- Garlic (2 cloves): Minced rather than pressed, so the pieces cook through without turning bitter in the simmering liquid.
- Celery stalk (1): The classic aromatics pairing of onion, garlic, and celery builds a foundation that makes everything taste intentional.
- Low-sodium chicken broth (2 cups): Low-sodium lets you control the salt level; full-sodium broth can overwhelm the delicate pepper flavor.
- Olive oil (1 tablespoon): Just enough to coat the pot without making the stew slick.
- Smoked paprika (1 teaspoon): This is the ingredient that makes people ask what you did differently; don't skip it or substitute regular paprika.
- Dried thyme (1 teaspoon): Thyme's earthiness bridges the sweetness of the peppers and the richness of the beans.
- Black pepper (½ teaspoon): Add it after tasting near the end so you control the heat.
- Kosher salt (½ teaspoon): Always taste before the final simmer and adjust; beans absorb salt differently depending on their age.
- Red pepper flakes (¼ teaspoon, optional): A whisper of heat that wakes up the other flavors without drowning them out.
- Fresh parsley (2 tablespoons, optional): Chopped right before serving, it adds a bright, peppery note that cuts through the warmth of the stew.
- Parmesan cheese (for serving): A scatter on top adds umami and a slight saltiness that makes each spoonful richer.
Instructions
- Build your base:
- Heat olive oil in a large pot over medium heat and add the chopped onion and celery. Let them soften for 3-4 minutes, stirring occasionally, until the onion turns translucent and the celery begins to lose its crunch. You'll smell the sweetness of the vegetables as they soften.
- Wake up the garlic:
- Stir in the minced garlic and cook for exactly one minute—long enough for the raw edge to disappear but before it browns. That fragrant moment tells you the flavor foundation is ready.
- Bring everything together:
- Add the shredded chicken, drained navy beans, sliced roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if using. Stir until everything is evenly coated and distributed throughout the pot.
- Simmer and let flavors marry:
- Pour in the chicken broth and bring the mixture to a simmer over medium heat, then reduce to low and cook uncovered for 20 minutes, stirring occasionally. The longer it simmers, the more the flavors integrate, and you'll notice the broth turning deeper and more complex.
- Taste and adjust:
- Before serving, take a spoonful and taste. Add more salt if it feels flat, a pinch more paprika if you want deeper smoke, or a squeeze of lemon if it needs brightness.
- Serve with something to lean on:
- Ladle into bowls and top with fresh parsley and Parmesan if you like. Serve alongside crusty bread or over rice to soak up the broth.
Pin One evening I made this for a friend who'd just gotten food poisoning news from her doctor about a restaurant she loved, and this simple stew became a small rebellion against fast food and takeout. Watching her face as she tasted it—that relief mixed with comfort—reminded me that sometimes home cooking isn't about impressing anyone; it's about showing up with something warm and nourishing when people need it most.
Why This Stew Works So Well
There's a reason this combination shows up in kitchens across cultures: beans provide ballast and earthiness, chicken gives you lean protein, and roasted red peppers add sweet, subtle depth without requiring you to char them yourself. The smoked paprika is the secret handshake that makes someone taste it and say, 'What is that?' but can never quite put their finger on it. It's the kind of dish that improves your confidence because the ingredient list is modest but the result tastes like you know what you're doing.
Making It Your Own
This stew has a backbone strong enough that you can venture into variations without losing what makes it work. Some nights I've added a can of diced tomatoes, others I've stirred in a handful of spinach in the last few minutes of cooking. I've served it over polenta, spooned it into a bread bowl, or thinned it with extra broth to turn it into soup when I'm feeling lighter. The formula stays the same but the execution changes based on what's in the fridge or what my mood calls for.
Serving and Storage
This stew tastes even better the next day after the flavors have had time to fully integrate, so it's brilliant for meal prep or making ahead on the weekend. It keeps in the refrigerator for three days and freezes beautifully for up to three months, which means you can have weeknight comfort waiting in your freezer whenever you need it. Reheat gently over medium-low heat with a splash of broth to loosen it back up, and taste again before serving because freezing can mute flavors slightly.
- Let leftovers cool completely before refrigerating to avoid condensation that can make them watery.
- If you're making it vegetarian, swap the chicken broth for vegetable broth and skip the chicken entirely—the beans and peppers are flavorful enough to stand on their own.
- Add a squeeze of fresh lemon juice right before serving for brightness and a subtle tart note that complements the smoked paprika beautifully.
Pin This is the kind of recipe that sits quietly in your collection, ready whenever you need something honest and filling. It's become my go-to for feeding people who are tired, overwhelmed, or just hungry for something real.
Recipe FAQ
- → Can I substitute the navy beans with other beans?
Yes, cannellini or Great Northern beans work well as alternatives, providing a similar creamy texture.
- → Is it possible to make this dish vegetarian?
Omit the chicken and use vegetable broth instead to create a satisfying vegetarian version.
- → What garnishes complement this stew best?
Fresh parsley and grated Parmesan add brightness and a subtle salty richness when sprinkled on top.
- → How long does this stew take to prepare and cook?
The total time is about 45 minutes, including 15 minutes of preparation and 30 minutes of cooking.
- → Can I use canned roasted red peppers?
Yes, jarred roasted red peppers drained and sliced work perfectly to provide a sweet, smoky flavor.