Save There's something about opening a jar of roasted red peppers that stops me mid-afternoon—that bright, almost sweet smell that fills the kitchen and reminds me why I started cooking in the first place. One weeknight, I had leftover shredded chicken, a couple of cans of navy beans in the pantry, and those jars of peppers calling to me from the shelf. Twenty minutes later, I had a stew that was somehow both simple and deeply satisfying, the kind of dish that makes you feel like you've done something right without actually trying that hard.
I made this for my partner on a cold Thursday when neither of us wanted to think about dinner, and watching them go back for seconds told me everything I needed to know. There's comfort in how the peppers soften the earthiness of the beans, how the chicken keeps it from feeling too heavy, how the whole thing tastes like someone who knows how to cook actually planned it.
Ingredients
- Cooked, shredded chicken (2 cups): Store-bought rotisserie chicken works beautifully here and saves you time—just shred it with two forks or your hands.
- Navy beans (2 cans): Rinsing them matters more than you'd think; it keeps the broth from getting cloudy and overly starchy.
- Roasted red peppers (1 jar): These are the secret to why this tastes like it took longer than it actually did—their sweetness anchors the whole dish.
- Yellow onion (1 small): The foundation; don't skip the sauté step or you'll miss the mellow sweetness it brings.
- Garlic (2 cloves): Minced, not sliced—you want it to disappear into the broth rather than sit in chunks.
- Celery stalk (1): Just one for subtlety; it adds body without shouting for attention.
- Low-sodium chicken broth (2 cups): Low-sodium lets you control the salt; regular broth can overshadow the peppers.
- Olive oil (1 tablespoon): Enough to sauté but not so much that it weighs things down.
- Smoked paprika (1 teaspoon): This is the quiet MVP—it gives warmth and a hint of smoke that makes people ask what you did.
- Dried thyme (1 teaspoon): Earthy and gentle; it knows when to step back.
- Black pepper and kosher salt: Taste as you go; kosher salt is coarser and easier to control than table salt.
- Red pepper flakes (¼ teaspoon, optional): Add it if you like a whisper of heat, skip it if you want pure comfort.
- Fresh parsley and Parmesan (for garnish): The parsley brightens things up at the end; Parmesan adds a salty, umami note that feels generous.
Instructions
- Start with the base:
- Heat olive oil in a large pot over medium heat and add your chopped onion and celery. Sauté for 3–4 minutes until the onion turns translucent and softens—you'll know it's ready when your kitchen smells like home cooking.
- Build the flavor:
- Stir in the minced garlic and let it cook for about 1 minute until it becomes fragrant. Don't let it brown or it'll turn bitter.
- Bring it together:
- Add the shredded chicken, drained beans, sliced roasted red peppers, smoked paprika, thyme, black pepper, salt, and red pepper flakes if you're using them. Stir everything until it's well combined and the spices coat everything evenly.
- Simmer and merge:
- Pour in the chicken broth and bring the whole pot to a simmer. Once it's bubbling, reduce the heat to low and let it cook, uncovered, for about 20 minutes, stirring occasionally. You're letting the flavors get to know each other and the broth thicken just slightly.
- Taste and adjust:
- This is the moment that matters—taste a spoonful and decide if it needs more salt, a pinch more pepper, or maybe a touch more paprika. Trust your instincts here.
- Serve with intention:
- Ladle it into bowls and top with fresh chopped parsley and grated Parmesan if you'd like. The contrast of the cold, bright cheese against the warm stew is actually perfect.
Save I realized somewhere around my third time making this that it's become the thing I cook when I want to feel capable but not stressed, when I want something that tastes intentional without demanding anything difficult. That's the kind of recipe worth keeping around.
Why This Stew Works
There's a quiet balance happening here that makes it work. The beans provide texture and earthiness, the chicken keeps it protein-forward and substantial, and the roasted red peppers—their sweetness and slight char—prevent the whole thing from feeling one-dimensional. The smoked paprika and thyme don't announce themselves loudly; instead, they sit underneath everything else, making it taste more complete than it has any right to be. It's the kind of dish where each ingredient respects what the others are doing.
Storage and Reheating
This stew actually gets better the next day as the flavors continue to meld. Store it in the fridge for up to four days in an airtight container, and when you're ready to eat it again, just warm it gently on the stove with a splash of broth to loosen it up if needed. It also freezes beautifully for up to three months—a quiet victory when you've planned ahead.
Ways to Make It Your Own
This recipe is a foundation, and it invites you to make decisions. If you want it vegetarian, swap the chicken for extra beans or add diced zucchini, and use vegetable broth instead. You could use Great Northern or cannellini beans if that's what you have—they'll work, though navy beans have a creamier texture that feels right here. A squeeze of lemon juice added right before serving brightens everything, and if you want it less like a stew and more like a hearty soup, simply add more broth and let it cook a few minutes longer.
- Serve it over rice or polenta if you want something underneath, or with crusty bread for soaking up the broth.
- A dollop of sour cream or crème fraîche on top adds a tangy contrast that feels unexpectedly good.
- Leftovers are breakfast too—warmed up with a fried egg on top and some toast on the side.
Save This is the kind of meal that makes you feel taken care of by your own hands, which might be the best kind of cooking there is. It's ready to eat whenever you need it.
Cooking Guide
- → What beans work best in this dish?
Navy beans are ideal for their creamy texture, but cannellini or Great Northern beans make excellent substitutes.
- → Can I make this stew vegetarian?
Yes, omit the chicken and use vegetable broth to maintain rich flavor with the beans and vegetables.
- → How do the spices affect the flavor?
Smoked paprika adds a subtle smokiness, thyme brings earthiness, and red pepper flakes provide optional heat and complexity.
- → What sides complement this dish?
Crusty bread or steamed rice pair well, helping to soak up the flavorful broth and add heartiness.
- → How can I adjust seasoning to taste?
After simmering, taste and add salt or pepper as needed. A squeeze of lemon juice can brighten the flavors.