Dinner

White Bean Roasted Red Pepper Chicken Stew Recipe

ByNoah Steele January 9, 2026January 9, 2026

Introduction

This White Bean Roasted Red Pepper Chicken is a comforting and flavorful stew that combines tender shredded chicken, creamy navy beans, and sweet roasted red peppers. It’s a wholesome one-pot meal that’s perfect for cozy dinners any day of the week.

A white bowl with a thick stew inside, showing three visible layers: the bottom layer is a rich reddish-brown broth with whole kidney beans scattered around, the middle layer has chunks of diced yellow and red vegetables mixed in the stew, and the top layer features shredded light brown meat covered with green parsley and a sprinkle of white grated cheese, all sitting on a wooden surface replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken (approximately 2 cooked chicken breasts)
2 cans (15 oz each) navy beans, drained and rinsed

1 jar (12 oz) roasted red peppers, drained and sliced
1 small yellow onion, finely chopped

2 cloves garlic, minced
1 celery stalk, finely diced

2 cups low-sodium chicken broth
1 tablespoon olive oil
1 teaspoon smoked paprika

1 teaspoon dried thyme
½ teaspoon ground black pepper
½ teaspoon kosher salt, adjust to taste

¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
Grated Parmesan cheese, for serving

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and diced celery, and sauté for 3 to 4 minutes until softened.
Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Add the shredded chicken, drained navy beans, roasted red peppers, smoked paprika, dried thyme, black pepper, salt, and crushed red pepper flakes if using. Stir thoroughly to combine all ingredients.

Step 4: Pour in the chicken broth and bring the mixture to a gentle simmer.
Step 5: Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly.
Step 6: Taste and adjust seasoning if necessary. Serve portions garnished with fresh parsley and grated Parmesan cheese if desired.

Tips & Variations

For an extra smoky flavor, try adding a teaspoon of smoked sea salt instead of regular salt.
Substitute navy beans with cannellini or great northern beans for a different texture.
Add a splash of white wine before simmering for added depth.

Use leftover rotisserie chicken to save time and add extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the stew for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The dish shows a single-layer stew served in a wide white bowl placed on a white marbled texture. The stew has a rich brownish-red sauce base, filled with dark red kidney beans and soft shredded chicken pieces scattered evenly. Visible bright orange carrot slices and small yellow and red bell pepper chunks add color. The stew is topped with finely chopped green herbs and a sprinkle of white grated cheese that contrasts with the warm colors beneath. The overall texture looks thick with a hearty mix of solid ingredients in the sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can. Just be sure to soak and cook the dried beans fully before adding them to the recipe. This will prevent the stew from becoming overly thick or undercooked.

Is this recipe spicy?

The recipe is mildly spiced, mainly from smoked paprika and optional crushed red pepper flakes. Adjust the amount of red pepper flakes to suit your heat preference or omit them for a milder dish.