Save My neighbor showed up one October afternoon with a jar of roasted red peppers from her garden and asked if I knew what to do with them. I didn't, not really, but I had some chicken in the freezer and a couple of cans of beans gathering dust in the pantry. Two hours later, the whole kitchen smelled like paprika and thyme, and she was back asking for the recipe. That stew became our thing after that—something I made whenever the season shifted or someone needed real food fast.
The first time I made this for a work potluck, I brought it in a slow cooker and watched people come back for seconds without even asking what was in it. There's something about navy beans and roasted peppers together that feels both humble and somehow special—it never fails to impress.
Ingredients
- Cooked shredded chicken: Use rotisserie chicken if you're short on time, or poach two breasts in the broth for extra flavor—the meat becomes tender and absorbs everything around it.
- Navy beans: Canned saves time, but drain and rinse them well so the stew isn't cloudy or overly salty.
- Roasted red peppers: The jarred kind are reliable and sweet, but if you want to roast fresh ones, the kitchen fills with the most incredible smell.
- Yellow onion and celery: These form the flavor foundation, so don't skip the sauté step—it makes all the difference.
- Garlic: Mince it fine so it distributes evenly and doesn't leave harsh chunks.
- Chicken broth: Low-sodium lets you control the salt level, which matters more than you'd think.
- Olive oil: Just a tablespoon, enough to soften the vegetables without making the stew greasy.
- Smoked paprika: This is the soul of the dish—it gives warmth and depth that regular paprika can't touch.
- Thyme: Dried thyme works beautifully here, but fresh thyme scattered on top at the end adds a fresh green note.
- Salt and black pepper: Taste as you go; different broths have different salt levels.
- Red pepper flakes: Optional, but a pinch wakes up the whole thing if it tastes flat.
- Fresh parsley and Parmesan: These garnishes turn a simple stew into something you feel good serving.
Instructions
- Warm the base:
- Heat olive oil in your pot over medium heat and add the chopped onion and celery. Let them soften together for 3 to 4 minutes, stirring every minute or so—you're looking for them to turn translucent and start smelling sweet.
- Bring in the garlic:
- Stir in the minced garlic and let it cook for about a minute until it's fragrant but not brown. This one minute is important; garlic burns fast and tastes bitter if you're not watching.
- Combine everything:
- Add the shredded chicken, drained beans, roasted peppers, paprika, thyme, pepper, salt, and red pepper flakes if you're using them. Stir it all together so the spices coat everything evenly.
- Add the broth and simmer:
- Pour in the chicken broth and bring the mixture to a gentle simmer, then turn the heat down to low and let it cook uncovered for about 20 minutes. Stir occasionally and watch it thicken slightly as the flavors meld together.
- Taste and adjust:
- Before serving, taste a spoonful and add more salt, pepper, or a pinch of red pepper flakes if something feels missing. Trust your palate here.
- Serve with warmth:
- Ladle the stew into bowls and top with fresh parsley and a sprinkle of Parmesan if you like. A squeeze of lemon juice right before eating brightens everything.
Save One winter evening, my partner came home sick and wasn't sure he could eat anything. I heated up a pot of this stew, and he ate two bowls without complaint. Sometimes food is medicine, and this one proved it.
Why This Recipe Works
This stew is built on efficiency and flavor layering. Navy beans are mild enough to play well with others but sturdy enough to hold their shape through simmering. Roasted red peppers bring natural sweetness that balances the savory broth and paprika. Shredded chicken absorbs all the spices around it, so even though it's lean meat, it tastes rich and satisfying. The entire thing comes together in less than an hour, which means weeknight dinner or a last-minute potluck contribution that doesn't feel rushed.
Variations Worth Trying
This is a forgiving recipe that invites small changes based on what you have. Leave out the chicken and add more beans for a vegetarian version using vegetable broth instead of chicken. Swap navy beans for cannellini or Great Northern beans if that's what's in your pantry—the cooking time and texture stay the same. Some people add diced tomatoes or tomato paste for deeper color and tang, or a handful of spinach stirred in at the very end. You can also serve this over rice instead of with bread, or thin it with more broth if you prefer it soupy rather than stew-thick.
Making It Your Own
The beauty of this stew is that it tastes homemade and intentional even though you're mostly opening cans and jars. It's the kind of dish that gets better each time you make it because you remember what you liked and what you'd change next time. Some versions benefit from a bay leaf simmered in the pot, then fished out before serving. Others come alive with a shake of hot sauce at the table or a dollop of sour cream stirred in. Pay attention to your own preferences and write them down so you don't forget.
- Crusty bread or garlic bread is the ideal side—use it to soak up the broth at the bottom of the bowl.
- A simple green salad with lemon vinaigrette cuts through the richness and feels balanced.
- Leftovers taste even better the next day after the flavors settle, so don't hesitate to make extra.
Save This stew reminds me that good food doesn't require fancy ingredients or complicated technique. It just requires paying attention and knowing which flavors belong together.
Cooking Questions & Answers
- → Can I use different beans instead of navy beans?
Yes, cannellini or Great Northern beans make excellent substitutes if navy beans are unavailable, maintaining a similar texture and flavor.
- → How do I make this dish vegetarian?
Replace shredded chicken with extra beans or vegetables and use vegetable broth instead of chicken broth for a vegetarian option.
- → What spices complement the flavors in this stew?
Smoked paprika and dried thyme add warmth and depth, while a touch of crushed red pepper flakes provides subtle heat.
- → Can this stew be prepared in advance?
Yes, the flavors develop well when made ahead. Store it in the fridge and gently reheat before serving.
- → What garnishes enhance this dish?
Freshly chopped parsley adds brightness, and a sprinkle of grated Parmesan cheese offers a savory finish.