Warm and Hearty 1-Pot 3-Bean Chicken Stew Recipe

This 1-pot 3-bean chicken stew is a comforting and flavorful dish that is perfect for chilly nights or when you need a quick and satisfying meal. Made with tender chicken, an assortment of beans, vegetables, and aromatic herbs and spices, this stew is a complete meal in itself. It is easy to prepare and requires minimal effort, as everything is cooked in one pot. The combination of beans adds texture and richness to the stew, while the chicken adds protein and a savory flavor. Serve this delicious stew with a crusty bread for a filling and satisfying dinner.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, seeded and chopped
• 1 cup frozen corn kernels
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
2. Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes. Season the chicken with dried thyme, dried rosemary, paprika, salt, and black pepper.
3. Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add the kidney beans, black beans, cannellini beans, carrots, celery, red bell pepper, frozen corn kernels, and bay leaf to the pot. Stir well to combine all the ingredients.
5. Cover the pot and simmer for another 30 minutes, or until the vegetables are tender and the flavors have melded together.
6. Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
7. Ladle the hot stew into bowls and garnish with fresh parsley.
8. Serve the 1-pot 3-bean chicken stew hot with crusty bread for a complete and satisfying meal.

Interesting Facts