Chicken Bean and Veggie Stew
Warm up with a comforting bowl of Chicken Bean and Veggie Stew, a hearty and healthy one-pot meal packed with protein, fiber, and bold flavors. This wholesome stew combines tender, seared chicken thighs with a medley of nutrient-rich vegetables like carrots, celery, and red bell peppers, as well as a blend of creamy white beans, hearty kidney beans, and crisp green beans. Simmered in a savory broth infused with paprika, cumin, and thyme, this dish boasts a rich, aromatic depth that's perfect for cozy weeknight dinners or meal prep. Easy to make in under an hour, this crowd-pleasing recipe serves six and is ideal for those seeking nutritious comfort food. Serve it steaming hot with a sprinkle of fresh parsley for a vibrant finish!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium red bell pepper, diced
- 400 grams canned diced tomatoes (with liquid)
- 4 cups chicken broth
- 400 grams canned white beans (rinsed and drained)
- 400 grams canned kidney beans (rinsed and drained)
- 150 grams fresh green beans, trimmed and cut into 2-inch pieces
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then add them to the pot. Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
Add the remaining tablespoon of olive oil to the same pot. Lower the heat to medium and sauté the onion for 2-3 minutes until soft and translucent.
Stir in the garlic, carrots, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the paprika, thyme, cumin, and bay leaf. Stir well to coat the vegetables with the spices.
Pour in the diced tomatoes (with liquid) and chicken broth, then bring the mixture to a gentle boil.
Return the seared chicken thighs to the pot. Cover and let simmer over medium-low heat for 20 minutes.
Add the white beans, kidney beans, and green beans to the pot. Stir to combine and simmer for an additional 10-15 minutes until the green beans are tender and the stew is flavorful.
Taste and adjust the seasoning with additional salt and black pepper, if needed.
Remove the bay leaf before serving. Garnish the stew with freshly chopped parsley.
Serve warm in bowls and enjoy your hearty Chicken Bean and Veggie Stew!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
