Chicken Sweet Potato Bean Stew
A quick, wholesome stew combining tender chicken, sweet potatoes, and black beans. Packed with protein, fiber, and flavor, it’s perfect for a cozy dinner or make-ahead meal. Gluten-free, easy to prepare, and ready in 30 minutes.
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.
