A spicy twist on a traditional chicken and butter bean stew recipe takes this dish to the next level. Serve with some fresh crusty bread for mopping up the delicious sauce, and a sprinkle of fresh parsley for a pop of color. Easily meal prepped and kept in the fridge or freezer for a busy night.
Want it to be less spicy so you can serve the kids? Simply leave out the poblano pepper and you are good to go.
Spicy Chipotle Chicken and Butter Bean Stew
This spicy white bean stew is the perfect meal for a cold and windy night.
With a hint of spice for some extra warmth, this big bowl of comfort will have you feeling like you are snuggled in front of the fire in no time.
If it's a hot night, simply pair it with a nice light glass of chilled white wine or rosé and it will have you enjoying those hot summer nights Mexican(ish) style.
So versatile, so good!
What You Need
The ingredient list for this recipe might seem to be a little on the long side, however, other than the chipotles in adobo, everything should be relatively easy to find in a well-stocked grocery store.
If you do find it hard to find any of the ingredients listed, I have provided a couple of substitutions for you below.
The best thing about this recipe is that it is so versatile that substitutions will not detract from the flavor at all.
- olive oil: or any other cooking oil of choice;
- yellow or white onion: either one, it doesn't matter;
- poblano: this is optional, if you would prefer the chicken and bean stew to be less on the spicy side, or you simply cannot find a poblano pepper, then just leave it out;
- celery stalks;
- fennel seeds: these can be found in the spice aisle;
- Italian seasoning: found in the spice aisle;
- fresh garlic: you can easily use pre-prepared garlic paste here if preferred;
- tomato paste:
- chipotles in adobo sauce: this can be found in the Mexican food section or International section of most grocery stores. Chipotles aren't overly spicy, however, if someone in the family is completely averse to any heat then I would go ahead and leave them out and simply add some to the meals of the spice lovers at the end of the cook;
- chicken broth: you can use a vegetable broth here instead if preferred;
- diced tomatoes: I use the canned variety for this recipe to save on time, but if you prefer fresh tomatoes then simply chop up an equal amount;
- fire-roasted diced tomatoes: you should be able to find these next to the regular diced tomatoes. If you can't find any then you can simply replace them with some regular diced tomatoes, but please note you will miss out on some of the complexity of flavor you get from the fire-roasted version;
- butter beans: these can be replaced by any similarly sized bean like cannellini beans if that is what you have. There are slight differences in texture and firmness etc, but nothing too drastic;
- boneless skinless chicken breast: I use raw chicken in this recipe and it is added early on in the cook to ensure it is cooked through. If you have pre-cooked chicken, leftover chicken, or a rotisserie chicken you want to use, then simply add this later in the cook, right when you add the beans to the pot to prevent overcooking;
- Fresh parsley: this is simply a garnish to add a pop of color to the meal, leave it out if you don't have any, or simply replace it with dried parsley.
This really is a very versatile recipe, so feel free to play around and make it your own.
As an example, I regularly make a version without chicken when we are having a meat-free day, and it tastes just as delicious.
How To Make
The best thing about this bean stew recipe is that it comes together in roughly 30 minutes, obviously, give or take 5 minutes on each side depending on how fast you gather and chop the ingredients.
It also comes together in one big pot, and any meal that uses fewer dishes always gets an extra tick in my books.
TIP: to add some extra flavor to the meal, why not try deglazing the pan with some white wine after the garlic has cooked?
Use a heavy-bottomed pot or dutch oven that is large enough to contain all of the ingredients.
Essentially, you are going to add all of the ingredients and simmer until heated through, add the chicken and cook until cooked through, remove the chicken breasts and shred, add them back in, season, and serve.
It really is very simple.
Storing and Freezing Tips
Leftover butter bean stew can be stored in an airtight container in the fridge for up to 3 days if stored correctly.
This stew also freezes well, making it perfect for meal prepping.
If stored correctly it should last in the freezer for up to 3 months.
Allow the stew to cool completely to room temperature before storing it in the fridge or the freezer.
TIP: make a double batch and keep some in the freezer for a busy day.
Allow the frozen bean stew to thaw completely before gently reheating it on the stovetop or microwave to your desired temperature.
I love to serve my chicken and bean stew with some fresh crusty bread, a simple side salad, and a sprinkle of freshly chopped parsley for a pop of color.
It would also go well with:
- some steamed brown or white rice;
- Lemon and Garlic Air Fryer Broccoli;
- Honey, Lemon, and Sea Salt Air Fryer Asparagus;
- or for something a bit more substantial serve a large spoonful of the stew on top of some Easy Smashed Potatoes With Garlic Butter and Rosemary.
TIP: if you want to take this meal to the next-level presentation-wise, why not hollow out a cob loaf and use it as a bread bowl for serving your spicy chicken stew? You could do mini rolls for serving kids.
Need More Comfort Food Recipes Like This
Easy comfort food recipes like this one are perfect to have on hand for a busy weeknight.
Why not try one of these family favorite recipes next:
- One Pot Indian Pumpkin Curry With Chickpeas
- One Pot Vegetable Chili Baked Hasselback Potatoes
- Sheet Pan Greek Chicken and Vegetables
- One Pot Taco Macaroni and Cheese from XOXO Bella
I hope you love this hearty, nutritious, and delicious chicken and butter bean stew recipe as much as my family does.
Please leave a star rating on the recipe card or comment underneath the recipe card and let me know how you went with the recipe.
Frequently Asked Questions
Yes. Once made, this spicy chicken and bean stew should be allowed to cool completely to room temperature before being stored in the fridge for up to 3 days, or in the freezer for up to 3 months.
No, they are different beans. However, they can be used interchangeably in this recipe depending on what bean you have on hand.
This pairs perfectly with fresh crunchy bread, and a simple side salad. Steamed rice and broccoli also pair well.
Chipotle Chicken and White Bean Stew
- 1 tablespoon olive oil
- 1 yellow or white onion diced
- 1 poblano seeded and diced
- 2 celery stalks diced
- ½ teaspoon fennel seeds
- 1 tablespoon of Italian seasoning
- Kosher salt and freshly cracked black pepper to taste
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 2 chipotles in adobo sauce diced
- 3 cups chicken broth
- 1 can stewed tomatoes
- 1 can fire-roasted diced tomatoes
- 2 cans cannellini beans rinsed and drained
- 1 lb (about 500 grams) boneless skinless chicken breast
- Fresh parsley chopped for garnish
- Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil.1 tablespoon olive oil
- Add the onions, poblanos, and celery, and cook for 5 minutes.1 yellow or white onion, 1 poblano, 2 celery stalks
- Season with salt, pepper, fennel seeds, and Italian seasoning.½ teaspoon fennel seeds, 1 tablespoon of Italian seasoning, Kosher salt and freshly cracked black pepper
- Add the minced garlic and cook for an additional minute.3 garlic cloves
- Add the tomato paste and chipotles in adobo sauce. Stir.1 tablespoon tomato paste, 2 chipotles in adobo sauce
- Pour in the chicken broth, both cans of tomatoes, and beans. Bring to a boil.3 cups chicken broth, 1 can stewed tomatoes, 1 can fire-roasted diced tomatoes, 2 cans cannellini beans
- Add the chicken breasts, cover the pot and let simmer for 25-30 minutes, or until the chicken has cooked through.1 lb (about 500 grams) boneless skinless chicken breast
- Remove the cooked chicken and shred.
- Return the shredded chicken back to the stew.
- Taste and season as needed with salt and black pepper.
- Serve with a sprinkle of fresh parsley, toasted crostini, and butter.Fresh parsley
Leftovers will stay fresh in the refrigerator for up to 3 days. Chicken If you already have cooked chicken you will add it towards the end when you add the beans to the soup pot. Storing Allow to cool completely before storing in an airtight container in the fridge for up tp 3 days. This stew freezes well for up to 3 months. Allow to cool completely before storing in individual portion sizes in the freezer.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.