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Chunky stews are wonderful complete recipes that keep you healthy and make your busy weeknight easy. This recipe will help you with that. This Chicken thigh, Sweet Potatoes, and Bean Stew Recipe includes frozen ingredients as well as fresh ones for an easy gathering of items you probably have in your kitchen right now. Follow along and make this Bean Stew Recipe this week!
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Bean Stew Recipe Ingredients
Below is the list of ingredients used to make this bean stew recipe. Keep in mind that this is a chicken-based recipe. If you want to make it a vegan recipe, you can remove the chicken thighs.
- Four sweet potatoes chopped into bite-size pieces
- 12-ounce frozen bag of peppers and onions blend
- 1 pound of boneless skinless chicken thighs, chopped
- 15-ounce can of red kidney beans
- One can of diced tomatoes 15 oz
- 2 cups of chicken broth
- Two tablespoons of olive
- One tablespoon of ginger
- One tablespoon of garlic, minced
- 1 Tablespoon of red curry paste
- 2 cups of frozen spinach
- One teaspoon of salt
- Half a teaspoon of black pepper
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Bean Stew Recipe Instructions
Below are the instructions to make this Bean Stew Recipe.
1. Prep all the ingredients and set aside.
2. Add olive oil (Affiliate Link) to a hot pan.
3. Add green peppers and onions, and cook until softened for 5 minutes - evaporate ½ of the liquid.
4. Add sweet potatoes and cook for 5 minutes. Add the chopped chicken thighs and cook until opaque, about 5 minutes.
5. Add the spinach, beans, and diced tomatoes to the pot. Then, stir.
6. Then, add ginger, garlic, red curry paste, salt, pepper, and chicken broth to the pot, bring to a boil, and cook for 30 minutes.
Variations for this Bean Stew Recipe
Below are substitutions you can do to modify this recipe.
- Spicy - add chili pepper flakes while adding the olive oil (Affiliate Link)
- Vegan - To make it vegan, remove the chicken thighs and change the broth to vegetable broth.
Equipment for this Bean Stew Recipe
The main equipment is a Dutch oven (Affiliate Link). I use them all the time.
Dutch Oven Lodge 7.5 Quart Enameled Cast Iron with Lid
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Reveal
And here is what the Bean Stew Recipe dish looked like when it was served. It was delicious. I loved that it was easy to freeze ingredients, and it was a complete meal with lots of veggies and protein for a cool weeknight evening. I hope you try it and come back and let me know what you think.
Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn an affiliate commission if you decide to make a purchase.
Below are some additional soup recipes!
Storage
This Bean Stew Recipe should be stored in the refrigerator in an airtight container. It is good for 2-3 days.
Chicken, Sweet Potatoes, Bean Stew Recipe Card
- Total Time: 55 minutes
- Yield: 6
Description
Delicious stew recipe you can make tonight.
Ingredients
- 4 sweet potatoes chopped into bite-size pieces
- 12-ounce frozen bag of peppers and onions blend
- 1 pound of boneless skinless chicken thighs, chopped
- 15-ounce can of red kidney beans
- 1 can of diced tomatoes 16-ounce
- 2 cups of chicken broth
- 2 tablespoons of olive
- 1 tablespoon of ginger
- 1 tablespoon of garlic, minced
- 1 Tablespoon of red curry paste
- 2 cups of frozen spinach
- 1 teaspoon of salt
- ½ black pepper
Instructions
- Prep all the ingredients and set aside.
- Add olive oil (Affiliate Link) to a hot pan.
- Add green peppers and onions, and cook until softened for 5 minutes - evaporate ½ of the liquid. Add sweet potatoes and cook for 5 minutes.
- Add the chopped chicken thighs and cook until opaque, about 5 minutes. Add the sweet potatoes to the pot.
- Add the spinach, beans, and diced tomatoes to the pot. Then, stir.
- Then, add ginger, garlic, red curry paste, salt, pepper, and chicken broth to the pot, bring to a boil, and cook for 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 342.39 kcal
- Sodium: 839.78 mg
- Fat: 5.73 g
- Saturated Fat: 1.41 g
- Trans Fat: 0.02 g
- Carbohydrates: 48.12 g
- Fiber: 10.46 g
- Protein: 26.27 g
- Cholesterol: 73.71 mg
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