Description
A hearty, velvety stew made with tender chicken thighs and blended white beans for thickness. Avoids pork and alcohol while delivering bold spice and creamy texture through natural ingredients like tomatoes, vegetables, and a touch of heavy cream.
Ingredients
2 cups cooked white beans (cannellini or navy beans), canned or cooked
1.5 lbs skinless, bone-in chicken thighs (6–8 pieces), cut into 1-inch pieces
1 medium onion, diced
3 garlic cloves, minced
2 tbsp tomato paste
2 tbsp chili powder
1/2 cup heavy cream (or 1/2 cup unsweetened coconut milk for a vegan option)
1 bell pepper, diced
2 carrots, peeled and sliced
2 stalks celery, sliced
3 cups low-sodium beef stock
Instructions
Heat 2 tbsp olive oil in a large pot over medium heat
Add diced onion and sauté until translucent, 5–7 minutes
Stir in minced garlic and cook 1 minute until fragrant
Add chili powder and stir for 30 seconds to toast the spices
Add chicken thighs to the pot and brown on both sides
Continue cooking until chicken reaches 165°F, about 8–10 minutes
Transfer chicken to a plate and set aside
Return 1 tbsp olive oil to the pot and sauté diced bell pepper, carrot, and celery for 5 minutes
Add remaining white beans, beef stock, and browned chicken
Bring to a boil, then reduce heat and simmer for 30 minutes until chicken is tender
Using an immersion blender, puree 1/2 of the chili mixture (about 2 cups) in pot
Stir in heavy cream and adjust seasoning with salt and pepper to taste
Notes
Canned beans save time but cook 15 minutes extra if using dry beans
Beef stock can be replaced with vegetable stock for vegetarian option
For rich texture, use a 2:1 ratio of blended beans to whole beans
- Prep Time: 20
- Cook Time: 75
- Category: Trending
- Method: Stewing
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 cup (approx. 6 oz)
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 60mg
