Indulge in a hearty and wholesome Chicken, Bean, and Veggie Stew, a culinary delight that combines tender chicken, a medley of colorful vegetables, and a flavorful broth. This stew is not only a taste sensation but also a nutritional powerhouse, packed with protein, fiber, and essential vitamins. With its easy-to-follow instructions and step-by-step guidance, this recipe caters to both novice and experienced cooks.
In this article, you'll find a collection of diverse stew recipes, each offering unique flavors and textures. From the classic Chicken, Bean, and Veggie Stew to the tantalizing Vegan Lentil Stew, these recipes promise a culinary journey like no other. Whether you prefer a rich and savory broth or a lighter, vegetable-packed stew, we've got you covered.
Our Chicken, Bean, and Veggie Stew takes center stage, featuring tender chicken, a vibrant mix of vegetables, and a rich broth infused with herbs and spices. For a plant-based alternative, try our Vegan Lentil Stew, where lentils take the spotlight, simmered in a flavorful broth with aromatic spices and a medley of vegetables.
If you're looking for a quick and easy one-pot meal, our Easy Vegetable Stew is the perfect choice. With its simple ingredients and minimal prep time, this stew delivers maximum flavor with minimal effort. And for those who love a hearty and comforting stew, our Beef and Vegetable Stew is a must-try. Tender beef chunks, an array of vegetables, and a robust broth come together to create a classic stew that's sure to satisfy.
Our collection also features a hearty and flavorful Tuscan Bean Soup, where cannellini beans are simmered in a rich broth with aromatic herbs and vegetables. And for a taste of the Mediterranean, our Mediterranean Vegetable Stew combines fresh vegetables, chickpeas, and a zesty tomato broth for a light and refreshing stew.
Explore the diverse world of stews with our comprehensive article, featuring a range of recipes that cater to various dietary preferences and flavor profiles. From the classic Chicken, Bean, and Veggie Stew to the innovative Vegan Lentil Stew, each recipe promises a culinary experience that will tantalize your taste buds.
TUSCAN VEGETABLE CHICKEN STEW
Tuscan Vegetable Chicken Stew - so comforting and full of hearty vegetables, white beans and chicken.
Provided by Kelly Kwok
Categories Dinner Main Course
Time 55m
Number Of Ingredients 20
Steps:
- In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
- Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
- Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
- Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
- Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.
Nutrition Facts : Calories 186 kcal, Carbohydrate 17 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 749 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
CHICKEN AND VEGETABLE STEW
Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 574mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
WHITE BEAN CHICKEN STEW
Field editor LaDonna Reed of Ponca City, Oklahoma dreamed up this hearty stew chock-full of white beans and chicken chunks. For a spicier version, simply add more jalapeno peppers.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. , Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through.
Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 785mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN BEAN AND VEGGIE STEW
Chicken, vegetables and garbanzo beans slow cooked into a tasty, filling stew that also makes your kitchen smell equally as delicious. Perfect for a cold or rainy day!
Provided by LikesItHot
Categories Stew
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a slow cooker. Add all the other ingredients and mix well.
- Cook on low for 4 - 6 hours.
Nutrition Facts : Calories 240.8, Fat 10.8, SaturatedFat 2.3, Cholesterol 36.3, Sodium 565, Carbohydrate 20.3, Fiber 5.2, Sugar 5.2, Protein 16.6
VEGETABLE CHICKEN STEW
A chicken-broth soup brimming with a variety of vegetables and chunks of chicken. Easy, simple and very healthy.
Provided by butterscotchgirl
Categories Stew
Time 1h
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan, melt butter on med-hi heat.
- Toss in the onions and garlic and parsley and sizzle until limp and a bit browned.
- Add spices, zuchinni, potatoes, carrots, chicken chunks, water and chicken broth.
- Cook on medium for 20-30 minutes.
- Turn heat to low, add peas and green beans and let simmer about 10 minutes.
- Add white beans just before serving.
- Love it!
Nutrition Facts : Calories 313.6, Fat 5.8, SaturatedFat 2.9, Cholesterol 33, Sodium 938.9, Carbohydrate 43.9, Fiber 9.3, Sugar 6.6, Protein 22.7
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
Tips:
- Use a variety of vegetables. This will add flavor and texture to your stew. Some good options include carrots, celery, onions, potatoes, and green beans.
- Don't be afraid to experiment with different beans. There are many different types of beans available, so you can find one that you really enjoy. Some good options include black beans, kidney beans, and pinto beans.
- Add some spices to your stew. This will help to give it a more flavorful taste. Some good options include chili powder, cumin, and paprika.
- Let your stew simmer for a while. This will allow the flavors to develop and meld together.
- Serve your stew with a variety of toppings. This could include things like sour cream, cheese, or avocado.
Conclusion:
Chicken, bean, and veggie stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this stew a try.
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