White Bean Roasted Pepper Chicken (Printable Version)

Tender chicken and navy beans meld with roasted red peppers in a warm, savory stew.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked, shredded chicken (approximately 2 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

14 - 2 tablespoons fresh parsley, chopped
15 - Grated Parmesan cheese, for serving

# Step-by-Step Guide:

01 - Heat olive oil in a large pot 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 combine evenly.
04 - Pour in low-sodium chicken broth and bring the mixture to a simmer.
05 - Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, allowing flavors to meld and the stew to thicken slightly.
06 - Taste and adjust seasoning as necessary.
07 - Ladle into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you've been simmering it all afternoon.
  • Packed with protein and fiber, so it actually keeps you satisfied without weighing you down.
  • Naturally gluten-free and flexible enough to bend toward whatever's in your fridge.
02 -
  • Don't skip rinsing the canned beans—it genuinely changes how the stew tastes by removing bitterness and excess salt.
  • The stew thickens slightly as it simmers, so if you find it too thin after 20 minutes, you can either let it go a bit longer or mash a few beans against the side of the pot to release their starch.
03 -
  • Use good olive oil—not because it's fancy, but because you'll actually taste it during those first few minutes when you're building flavor.
  • If your jarred roasted peppers come in oil, drain them well and save that oil for sautéing vegetables another day instead of wasting it.
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