White Bean Roasted Pepper Chicken (Printable)

Tender navy beans and shredded chicken meld with sweet roasted red peppers in a hearty, rustic stew.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (approximately 2 cooked 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, for serving

# How-To Steps:

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

# Expert Hints:

01 -
  • It tastes like youve been simmering something all day, but youre done in under an hour.
  • The smoky paprika and sweet peppers create a flavor thats both comforting and a little unexpected.
  • One pot means less cleanup, which is honestly half the reason I keep making it.
02 -
  • Dont skip rinsing the beans, the canning liquid can make the stew taste tinny and overly salty.
  • If the stew looks too thick after simmering, add a splash more broth, it should be hearty but still spoonable.
  • Let it rest for 5 minutes before serving, the flavors settle and deepen just a little more.
03 -
  • Use rotisserie chicken to cut your prep time in half without sacrificing flavor.
  • Let the stew sit off the heat for a few minutes before serving, it thickens slightly and tastes richer.
  • If youre meal prepping, this freezes well for up to 3 months, just thaw overnight and reheat gently.
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