Chicken Stew with Navy Beans, Green Beans, and Tomatoes

This is a great family meal and all done in one pot. Stewed tomatoes make the base of this hearty stew with green beans, navy beans, capers, sun-dried tomatoes, and olives making it healthy too.

Leave out the chicken for a great vegetarian and vegan option. Serve as is with some good bread, over rice, grains, or pasta.

Yield: 8-10 servings



1 can (15 ounce) navy beans, drained and rinsed

1 can (15 ounce) french cut green beans, drained

2 cans (15 ounce) diced or roasted tomatoes

1/2 cup Merlot or red wine (optional)

1 lb.skinless chicken breast

1 tbsp. basil oil or olive oil

1 tbsp. sun-dried tomatoes

2-3 garlic cloves, minced

2 tbsp. capers

2 tbsp. kalamata olives, pitted



Slice the chicken into medium dice.

Heat up a medium-sized skillet with the oil and heat to medium high. Add the chicken and cook stirring consistently until it starts to brown and the internal temperature reaches 165*F. Set the chicken aside and turn the heat down to medium low.Add the red wine and cook until 50% reduced.

In a medium-sized stew pot, add the reduced wine, tomatoes, navy beans, and green beans.  Cover the pot and reduce heat to medium. Simmer for 15-20 minutes. Add the garlic, sun-dried tomatoes, olives, and capers. Add the chicken back in, stir well and cover. Cook 5-10 minutes and serve.


Let me know what you think in the comments below and happy cooking!

xoxo- Julie