Save There was a Tuesday evening when I opened my pantry looking for something quick but substantial, and my eyes landed on a can of navy beans and a jar of roasted red peppers I'd been saving. I'd just shredded some leftover chicken from Sunday dinner, and suddenly the pieces clicked into place—this warm, honest stew practically assembled itself. The smell that filled my kitchen within minutes was proof that the best meals often come from working with what you have rather than following some elaborate plan.
I made this for a friend who'd been having a rough week, and watching her face light up when that first spoonful hit was everything. The stew was warm enough to wrap your hands around, comforting without being heavy, and she asked for the recipe before she'd even finished her bowl. That's when I realized this wasn't just a weeknight dinner—it was the kind of dish that reminds people they're cared for.
Ingredients
- Cooked shredded chicken (2 cups): Use rotisserie chicken from the store if you're short on time, or shred leftover chicken breasts—the type matters less than having it ready to go.
- Navy beans (2 cans, 15 oz each): Draining and rinsing removes excess sodium and that tinny flavor, making them taste fresher and brighter.
- Roasted red peppers (1 jar, 12 oz): Jarred peppers are a secret weapon because they're already soft and sweet with no prep work required.
- Yellow onion (1 small): Finely chopped onion melts into the broth and forms the flavor foundation of the entire dish.
- Garlic (2 cloves, minced): Mince it small so it distributes evenly and doesn't leave harsh bites in certain spoonfuls.
- Celery stalk (1, finely diced): Often overlooked, celery adds subtle sweetness and depth that makes people ask what's in there.
- Low-sodium chicken broth (2 cups): Choose broth over stock here because you want something lighter that lets other flavors shine.
- Olive oil (1 tablespoon): Just enough to coat the bottom of your pot and build flavor as vegetables soften.
- Smoked paprika (1 teaspoon): This is the quiet hero that gives the stew its warmth and subtle smokiness without overpowering.
- Dried thyme (1 teaspoon): Thyme ties everything together with an earthy note that feels almost familiar.
- Ground black pepper and kosher salt (½ teaspoon each): Taste as you go because saltiness in broth varies by brand.
- Red pepper flakes (¼ teaspoon, optional): Add this only if you want a gentle kick that builds as you eat.
- Fresh parsley and Parmesan (optional garnishes): The parsley brightens the finish while Parmesan adds a salty richness that makes people want another bowl.
Instructions
- Warm the pot and soften the base:
- Heat olive oil over medium heat and add your finely chopped onion and celery, stirring occasionally. You're looking for them to turn translucent and soft after about 3 to 4 minutes—they should smell sweet and fragrant when they're ready.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just one minute until the aroma changes and becomes almost mellow. This brief moment releases garlic's perfume without letting it turn bitter and sharp.
- Combine everything together:
- Add the shredded chicken, drained beans, roasted peppers, and all your seasonings at once, stirring to make sure everything mingles evenly. This is when the stew begins to feel like one unified dish rather than separate components.
- Bring it to a simmer and let it meld:
- Pour in the chicken broth and bring everything to a gentle simmer, then lower the heat and let it bubble softly for about 20 minutes, stirring now and then. The longer it simmers, the more the flavors settle and deepen, and the broth becomes slightly thicker.
- Taste and season to your preference:
- Before serving, take a spoon, taste carefully, and adjust salt or add more red pepper flakes if you'd like it spicier. Everyone's palate is different, so trust your own judgment here.
- Serve with care and garnish:
- Ladle the stew into bowls and scatter fresh parsley on top if you have it, then offer Parmesan at the table for anyone who wants it. The green parsley and pale cheese brighten the reddish-gold stew beautifully.
Save My daughter asked if this was fancy enough to serve when her best friend came over for dinner, and I realized in that moment that I'd stopped thinking of it as just a weeknight meal. It's the kind of food that bridges that gap between casual and care, where nobody expects something complicated but everyone leaves feeling seen.
Why This Stew Works So Well
There's something almost magical about how white beans and roasted red peppers find each other in a pot. The beans are earthy and mild, the peppers are sweet and tender, and the chicken provides substance without drama. Add smoked paprika and thyme, and suddenly you have a flavor profile that feels complete and intentional, even though you threw it together in minutes. This isn't the kind of recipe that needs exotic ingredients or complicated techniques—it's proof that using good quality basics and letting them simmer together creates something deeper than the sum of its parts.
Variations and Swaps You Can Make
If you don't have chicken on hand, this stew is just as happy being vegetarian—swap the chicken broth for vegetable broth and add an extra half cup of white beans or some diced zucchini for volume. You could also trade the navy beans for cannellini or Great Northern beans without changing the character of the dish at all. Some mornings I've added a handful of fresh spinach at the very end, letting it wilt into the heat, and it adds a green earthiness that works beautifully.
Serving and Storage Ideas
Serve this over rice if you want something more substantial, or with crusty bread for soaking up every last drop of broth. A squeeze of fresh lemon juice just before eating brightens everything and makes people pause to notice the flavors. If you have leftovers, they taste even better the next day—the flavors continue to marry overnight, and reheating is as simple as a few minutes on the stove with a splash of broth to loosen it up.
- A dollop of sour cream or Greek yogurt on top adds creaminess and a subtle tang.
- Serve it in winter when you need warmth, or in late summer with fresh herbs and a cold glass of something crisp.
- Make a double batch and freeze half in containers for a future evening when cooking feels impossible.
Save This stew taught me that the most meaningful meals are often the simplest ones, built from ingredients you trust and cooked with intention. Make it tonight, and notice how something this humble can fill an entire kitchen with warmth.
Recipe FAQs
- → Can I use other beans instead of navy beans?
Yes, cannellini or Great Northern beans work well as substitutes, providing a similar texture and mild flavor.
- → Is it possible to make this dish vegetarian?
Simply omit the chicken and replace chicken broth with vegetable broth to maintain rich flavors.
- → What cooking tools are required for this dish?
A large pot or Dutch oven is ideal for simmering, along with basic utensils like a wooden spoon and chopping tools.
- → How can I add brightness to this stew?
A squeeze of fresh lemon juice before serving enhances the flavors and adds a subtle tang.
- → Can I garnish this dish differently?
Fresh parsley adds color and freshness; grated Parmesan enhances richness but can be skipped for dairy-free preferences.