This hearty chicken stew with sweet potatoes and black beans is a nutrient-packed, one-pot wonder perfect for busy weeknights.
Rich in plant-based protein, fiber, and healthy fats, it’s naturally gluten-free and low in saturated fat.
With minimal prep and a cozy, comforting flavor, it’s an easy, satisfying dish ideal for meal prep or family dinners.
Chicken Sweet Potato Bean Stew
Equipment
- 1 Large Pot
- 1 potato masher (or immersion blender for pulsing)
- 1 Knife
- 1 Cutting board
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 4 cups chicken broth
- 15 oz canned fire-roasted diced tomatoes
- 15 oz canned black beans drained and rinsed (or 1.5 cups cooked)
- 1 teaspoon smoked paprika
- Kosher salt to taste
- Black pepper to taste
- 2 medium sweet potatoes peeled and diced into 1-inch cubes (about 4 cups)
- 2 –3 cups cooked shredded chicken rotisserie works well
- 2 tablespoons fresh parsley chopped, plus extra for garnish
Instructions
- Prepare the Ingredients: Before turning on the stove, gather all your ingredients. Dice the onion finely, peel and cut the sweet potatoes into 1-inch cubes, and measure out your chicken broth, canned tomatoes, black beans, and spices. If using cooked chicken, shred it into bite-sized pieces. Having everything prepped in advance makes the cooking process smooth and stress-free.
- Sauté the Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium-high heat. Once the oil shimmers, add the diced onion. Cook, stirring frequently, until the onion becomes soft, fragrant, and slightly golden, about 2–3 minutes. This step develops the base flavor of the stew and ensures the onions are tender and naturally sweet.
- Add the Broth and Tomatoes: Pour in 4 cups of chicken broth and add the 15-ounce can of fire-roasted diced tomatoes, including their juices. Stir gently to combine the liquids with the softened onions. This creates a rich, flavorful base for the stew.
- Incorporate the Beans and Seasonings: Add the drained and rinsed black beans to the pot, then season with 1 teaspoon of smoked paprika, kosher salt to taste, and black pepper to taste. Stir well so that the beans and seasonings are evenly distributed throughout the liquid. The smoked paprika adds a subtle depth and warmth to the stew.
- Bring to a Gentle Boil: Raise the heat slightly to bring the mixture to a gentle boil. Watch carefully to ensure it doesn’t boil over. Once boiling, reduce the heat to a low simmer. This allows the flavors to meld without overcooking the ingredients.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the simmering pot. Cover partially with a lid and let them cook for about 15 minutes, or until tender when pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking. Sweet potatoes add natural sweetness and fiber, balancing the savory flavors of the stew.
- Slightly Mash to Thicken: Once the sweet potatoes are tender, use a potato masher (or pulse a few times with an immersion blender) to mash some of the beans and sweet potatoes directly in the pot. Be careful not to puree everything—leave plenty of intact pieces for texture. This step naturally thickens the stew without adding extra flour or cream.
- Add the Chicken and Fresh Herbs: Turn off the heat and stir in 2–3 cups of cooked, shredded chicken. Add 2 tablespoons of freshly chopped parsley. Allow the heat from the stew to gently warm the chicken while blending the flavors. The fresh parsley adds a bright, herbaceous note that lifts the overall taste.
- Taste and Adjust Seasonings: Before serving, taste the stew and adjust the seasoning as needed. Add more salt, pepper, or even a pinch of smoked paprika if you prefer extra depth. This ensures the final dish is perfectly balanced to your taste.
- Serve and Garnish: Ladle the stew into bowls and garnish with additional fresh parsley. Serve hot, ideally with a slice of crusty bread, over cooked grains like rice or quinoa, or enjoy it as-is for a wholesome, satisfying meal. This stew is comforting, filling, and packs a nutritious punch in every spoonful.
Notes
- This stew is naturally gluten-free and grain-free; for a Paleo or Whole30 version, simply omit the black beans.
- For a vegetarian or vegan version, substitute the chicken with additional beans, lentils, or chickpeas, and use vegetable broth instead of chicken broth.
- To add a subtle kick, sprinkle in cayenne pepper alongside the smoked paprika.
- The stew freezes beautifully—store in an airtight container for up to six months for easy future meals.
- If using raw chicken, poach it with the sweet potatoes in the simmering stew for about 20 minutes, shred, and return it to the pot.
- Stretch the meal further by serving over cooked grains such as brown rice, quinoa, or farro.
- Slow cooker variation: combine all ingredients except beans, chicken, and parsley, cook on high 3–4 hours or low 6–8 hours, then mash slightly and add the remaining ingredients to heat through.
Chef’s Secrets: Tips For Perfect Stew
Achieving a rich, flavorful stew begins with sautéing the onions until they are soft and slightly caramelized.
This step deepens the flavor foundation of the dish. Use fire-roasted tomatoes to enhance smokiness, and don’t be afraid to partially mash some beans and sweet potatoes—they naturally thicken the stew without adding extra ingredients.
Fresh parsley added at the end brightens the flavor and provides a fresh, herbaceous balance.
If you want an extra layer of complexity, consider finishing with a small drizzle of good-quality olive oil or a squeeze of fresh lime before serving.
Serving Suggestions: Creative Meal Pairings Ideas
This chicken stew is versatile and pairs well with a variety of sides.
For a complete, hearty dinner, serve it over fluffy quinoa, brown rice, or even cauliflower rice for a low-carb option.
A side of lightly toasted bread or warm cornbread complements the stew’s rich flavors.
For extra freshness, garnish with additional parsley or a sprinkle of finely grated Parmesan.
It also works beautifully as a make-ahead meal—serve in bowls for lunch prep or pack in mason jars for portable weekday lunches.
Storage Tips: Keep Stew Fresh Longer
To store leftovers, let the stew cool to room temperature before transferring to airtight containers.
Refrigerate for up to 4 days, making it an ideal option for meal prepping.
For longer storage, freeze in portioned containers or freezer-safe bags for up to six months.
When reheating, warm gently on the stove over medium heat, stirring occasionally to maintain the texture of sweet potatoes and beans.
Avoid boiling the reheated stew, as this can make the sweet potatoes mushy and affect the flavor balance.
Frequently Asked Questions
1. Can I make this stew vegetarian?
Absolutely! Replace the chicken with extra beans, lentils, or even cubed tofu. Use vegetable broth instead of chicken broth, and you’ll have a protein- and fiber-rich vegetarian stew.
2. How can I thicken the stew without flour?
Partially mashing some of the sweet potatoes and beans naturally thickens the stew while keeping it healthy and gluten-free.
For a creamier texture, a small amount of blended cooked sweet potato or a splash of coconut milk works well.
3. Can I use frozen sweet potatoes?
Yes! Add frozen sweet potato cubes directly to the simmering stew and cook until tender.
They may release extra liquid, so adjust the cooking time slightly to reach the desired consistency.
4. How spicy is this stew?
The stew itself is mild, with smoky undertones from the paprika. You can increase heat by adding cayenne pepper or chili flakes according to your taste.
5. Can I make this ahead of time?
Definitely! The flavors develop beautifully when stored. Refrigerate for up to 4 days or freeze in portions for up to six months. Reheat gently on the stove, stirring occasionally to maintain texture and flavor.
