- Peel and thinly slice the white onion.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Rinse the white beans.
In the same pan used for the chicken, if dry, add 1 tablespoon oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the onion starts to soften, 2 to 3 minutes. Add the bell pepper, carrots, cabbage, and ½ cup water, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Stir in the spice blend and cook until fragrant, about 1 minute.
Add the tomatoes, beans, and chicken and any accumulated juices. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are just tender and the chicken is cooked through, 2 to 3 minutes. Season to taste with salt and pepper.