Chicken and Bean Stew with Sweet Potatoes
A warming, protein-rich stew featuring tender chicken, kidney beans, and sweet potatoes, ideal for cold days. This spanish-inspired chicken (high-protein) ready in about 60 minutes pairs chicken thighs, kidney beans (canned), sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) chicken thighs
- 2 cups, drained kidney beans (canned)
- 2 cups, diced sweet potatoes
- 1 large, chopped onion
- 3 cloves, minced garlic
- 2 cups tomato sauce
- 2 cups vegetable broth
- 1.5 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add chicken thighs and cook 5-7 minutes per side until browned. Remove and set aside.
- Step 2: Add onion and garlic to pot. Sauté 3-4 minutes until softened. Stir in sweet potatoes, paprika, cumin, salt, and pepper. Cook 5 minutes.
- Step 3: Add tomato sauce, broth, and kidney beans. Bring to a boil. Reduce heat, return chicken to pot, and simmer 20-25 minutes until chicken is tender and sauce thickens.
- Step 4: Stir in remaining 0.5 tbsp olive oil. Taste and adjust seasoning before serving.
Frequently asked questions
How long does Chicken and Bean Stew with Sweet Potatoes take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken and Bean Stew with Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Chicken and Bean Stew with Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken and Bean Stew with Sweet Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chicken and Bean Stew with Sweet Potatoes high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
