15 Easy Spicy Stew Recipes for Cold Days

Cold nights call for a pot that smells like smoked paprika and chili. Most cozy dinners taste too mild. These 15 spicy stew recipes fix that. You get beef, chicken, sausage, shrimp, and plenty of vegan picks. Some take 30 minutes. Others simmer all afternoon. Each one is one pot, so cleanup stays light. If you want easy spicy stew recipes that feed a crowd and freeze well, start here. Pick one, grab a big pot, and let the kitchen warm up.

1. Spicy Sausage and White Bean Stew

This is the fastest way to a hot, hearty dinner. Spicy sausage flavors the whole pot, and creamy beans make it filling. It suits busy weeknights and a tight budget. It serves 4.

Ingredients

Ingredient	Amount
Spicy Italian sausage, casings removed	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1 medium
Garlic cloves, minced	4
Red pepper flakes	1 tsp (2 g)
Crushed tomatoes	14 oz (400 g)
Chicken broth	2 cups (475 ml)
Cannellini beans, drained	2 cans, 15 oz (425 g) each
Chopped kale	4 cups (130 g)

How to Make It

• Heat the oil in a Dutch oven over medium high heat.
• Add the sausage and break it up. Cook until browned, about 6 minutes.
• Stir in the onion and cook until soft, about 4 minutes.
• Add the garlic and pepper flakes. Stir for 1 minute until you smell them.
• Pour in the tomatoes, broth, and beans. Simmer for 15 minutes until the broth turns brick red and slightly thick.
• Stir in the kale. Cook until it wilts and turns bright green, about 3 minutes.

Swap in chorizo for a smokier heat, but expect more grease on top.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	29 g
Carbs	38 g
Fat	28 g

2. Spicy Chickpea and Spinach Stew

This vegan stew uses pantry cans and spices. It tastes smoky, tangy, and a little jammy. It suits quick dinners and gluten free eaters. It serves 4.

Ingredients

Ingredient	Amount
Olive oil	2 tbsp (30 ml)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Ground cumin	2 tsp (4 g)
Smoked paprika	2 tsp (5 g)
Cayenne pepper	1/2 tsp (1 g)
Diced tomatoes	14 oz (400 g)
Chickpeas, drained	2 cans, 15 oz (425 g) each
Vegetable broth	1 cup (240 ml)
Baby spinach	5 oz (140 g)
Salt	1 tsp (6 g)

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion until soft and golden at the edges, about 5 minutes.
• Add the garlic, cumin, paprika, and cayenne. Stir for 1 minute until fragrant.
• Add the tomatoes, chickpeas, broth, and salt.
• Simmer for 20 minutes until the sauce coats the back of a spoon.
• Stir in the spinach until it wilts, about 2 minutes.

Swap spinach for chard, but cook it 3 minutes longer.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	14 g
Carbs	44 g
Fat	12 g

3. Spicy Coconut Chicken Stew

Creamy coconut milk softens the red curry heat. The sweet potato adds a gentle sweetness. It suits weeknights and dairy free eaters. It serves 4.

Ingredients

Ingredient	Amount
Boneless chicken thighs, cut in 1 inch (2.5 cm) pieces	1.5 lb (680 g)
Neutral oil	1 tbsp (15 ml)
Red curry paste	3 tbsp (45 g)
Fresh ginger, grated	1 tbsp (6 g)
Garlic cloves, minced	3
Sweet potatoes, cubed	1 lb (450 g)
Coconut milk	13.5 oz (400 ml)
Chicken broth	1 cup (240 ml)
Lime juice	2 tbsp (30 ml)
Fresh basil	1/4 cup (10 g)

How to Make It

• Heat the oil in a pot over medium heat.
• Fry the curry paste, ginger, and garlic for 2 minutes until the paste darkens and smells rich.
• Add the chicken and stir until the outside turns pale, about 4 minutes.
• Pour in the coconut milk and broth. Add the sweet potatoes.
• Simmer for 20 minutes until the potatoes are tender but still hold their shape.
• Stir in the lime juice and basil.

Use tofu in place of chicken for a vegan version, and add it for the last 10 minutes.

Nutrition (per serving, estimate)	Amount
Calories	470 kcal
Protein	32 g
Carbs	26 g
Fat	26 g

4. Cajun Shrimp and Sausage Stew

Smoky andouille and sweet shrimp meet a spicy tomato base. Few roundups include a seafood pick. It suits date nights and low carb eaters when served over cauliflower rice. It serves 4.

Ingredients

Ingredient	Amount
Andouille sausage, sliced	12 oz (340 g)
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1 medium
Green bell pepper, diced	1
Celery stalks, diced	2
Garlic cloves, minced	3
Cajun seasoning	2 tbsp (15 g)
Diced tomatoes	14.5 oz (411 g)
Chicken broth	2 cups (475 ml)
Peeled shrimp	1 lb (450 g)

How to Make It

• Heat the oil in a Dutch oven over medium heat.
• Brown the sausage until the edges turn deep red, about 5 minutes.
• Add the onion, pepper, and celery. Cook until soft, about 6 minutes.
• Stir in the garlic and Cajun seasoning for 1 minute.
• Add the tomatoes and broth. Simmer for 15 minutes.
• Add the shrimp. Cook until they turn pink and curl into a loose C, about 4 minutes.

Choose a low sodium Cajun mix, since most blends are very salty.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	33 g
Carbs	14 g
Fat	22 g

5. Kimchi Stew (Kimchi Jjigae)

This stew is bold, sour, and deeply red. It is fussy only in one way. You need ripe kimchi, because fresh kimchi tastes flat. It suits fans of big flavor and cooks in 30 minutes. It serves 3.

Ingredients

Ingredient	Amount
Pork belly, thinly sliced	8 oz (225 g)
Sesame oil	1 tbsp (15 ml)
Ripe sour kimchi, chopped	2 cups (300 g)
Kimchi juice	1/4 cup (60 ml)
Gochugaru	1 tbsp (6 g)
Garlic cloves, minced	3
Water or broth	3 cups (710 ml)
Soy sauce	1 tbsp (15 ml)
Firm tofu, cubed	14 oz (400 g)
Scallions, sliced	3

How to Make It

• Heat the sesame oil in a pot over medium heat.
• Cook the pork until the fat turns golden, about 5 minutes.
• Add the kimchi. Stir for 4 minutes until it softens and smells toasty.
• Stir in the garlic and gochugaru for 30 seconds.
• Add the juice, water, and soy sauce. Simmer for 15 minutes until the broth turns deep red.
• Add the tofu and scallions. Cook for 3 minutes.

For a vegan version, skip the pork and use vegetable broth. Check that your kimchi has no fish sauce.

Nutrition (per serving, estimate)	Amount
Calories	450 kcal
Protein	24 g
Carbs	12 g
Fat	34 g

6. Spicy Lentil and Sweet Potato Stew

This thick vegan stew is cheap and filling. Red lentils melt into the broth and make it creamy. It suits meal prep and freezer days. It serves 5.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Ground cumin	2 tsp (4 g)
Chili powder	2 tsp (5 g)
Sweet potato, cubed	1 lb (450 g)
Red lentils, rinsed	1 cup (200 g)
Vegetable broth	4 cups (950 ml)
Coconut milk	3/4 cup (180 ml)
Salt	1 tsp (6 g)

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion until soft, about 5 minutes.
• Add the garlic, cumin, and chili powder. Stir for 1 minute.
• Add the sweet potato, lentils, and broth.
• Simmer for 25 minutes until the lentils break down and the potato is soft.
• Mash a few pieces against the pot. Stir in the coconut milk and salt.

Green lentils keep more bite, but they need about 15 extra minutes.

Nutrition (per serving, estimate)	Amount
Calories	330 kcal
Protein	14 g
Carbs	48 g
Fat	9 g

7. Harissa Chicken and Chickpea Stew

Harissa gives this stew a smoky, garlicky heat. The chickpeas make it hearty. It suits dinner guests and gluten free eaters. It serves 4.

Ingredients

Ingredient	Amount
Boneless chicken thighs	1.5 lb (680 g)
Harissa paste	3 tbsp (45 g)
Olive oil	2 tbsp (30 ml)
Yellow onion, sliced	1 large
Garlic cloves, minced	4
Diced tomatoes	14.5 oz (411 g)
Chickpeas, drained	15 oz (425 g)
Chicken broth	1.5 cups (355 ml)
Fresh parsley, chopped	1/4 cup (15 g)

How to Make It

• Toss the chicken with 2 tbsp of the harissa. Let it sit for 15 minutes.
• Heat the oil in a pot over medium high heat.
• Brown the chicken for 3 minutes per side until deeply colored.
• Add the onion and garlic. Cook until soft, about 5 minutes.
• Stir in the tomatoes, chickpeas, broth, and the last tbsp of harissa.
• Simmer for 30 minutes until the chicken shreds with a fork and the sauce looks glossy.

Use less harissa for kids, since brands vary a lot in heat.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	38 g
Carbs	28 g
Fat	24 g

8. Smoky Chipotle Black Bean Stew

Chipotle in adobo adds smoke and slow heat. This vegan stew is dark, thick, and great for batch cooking. It suits budget cooks and gluten free eaters. It serves 6.

Ingredients

Ingredient	Amount
Olive oil	2 tbsp (30 ml)
Yellow onion, diced	1 large
Red bell pepper, diced	1
Garlic cloves, minced	4
Chipotle peppers in adobo, minced	2
Ground cumin	2 tsp (4 g)
Sweet potato, cubed	10 oz (285 g)
Black beans, drained	3 cans, 15 oz (425 g) each
Vegetable broth	2 cups (475 ml)
Lime juice	2 tbsp (30 ml)

How to Make It

• Heat the oil in a pot over medium heat.
• Cook the onion and pepper until soft, about 6 minutes.
• Add the garlic, chipotles, and cumin. Stir for 1 minute.
• Add the sweet potato, beans, and broth.
• Simmer for 30 minutes until the potato is tender.
• Mash a cup of beans against the pot. Stir in the lime juice.

Start with one chipotle, taste, then add more. The heat builds as it sits.

Nutrition (per serving, estimate)	Amount
Calories	310 kcal
Protein	14 g
Carbs	48 g
Fat	7 g

9. West African Peanut Stew

Creamy peanut butter meets ginger and cayenne in this rich stew. It is a little unusual, which makes it fun to share. It suits vegans and gluten free eaters. It serves 5.

Ingredients

Ingredient	Amount
Neutral oil	1 tbsp (15 ml)
Yellow onion, diced	1 large
Garlic cloves, minced	3
Fresh ginger, grated	1 tbsp (6 g)
Cayenne pepper	1/2 tsp (1 g)
Sweet potatoes, cubed	1 lb (450 g)
Diced tomatoes	14.5 oz (411 g)
Vegetable broth	3 cups (710 ml)
Natural peanut butter	1/2 cup (130 g)
Chopped collard greens or spinach	4 cups (130 g)

How to Make It

• Heat the oil in a pot over medium heat.
• Cook the onion until soft, about 5 minutes.
• Add the garlic, ginger, and cayenne. Stir for 1 minute.
• Add the sweet potatoes, tomatoes, and broth. Simmer for 20 minutes.
• Whisk the peanut butter with a ladle of hot broth. Stir it back into the pot.
• Add the greens. Cook until tender, about 5 minutes.

Stir often once the peanut butter goes in, because it can scorch on the bottom.

Nutrition (per serving, estimate)	Amount
Calories	390 kcal
Protein	13 g
Carbs	38 g
Fat	22 g

10. Slow Cooker Spicy Beef Chili

This is the classic cold weather pot. It runs on low heat all day and needs almost no attention. It suits game day and big families. It serves 8.

Ingredients

Ingredient	Amount
Ground beef	2 lb (900 g)
Yellow onion, diced	1 large
Garlic cloves, minced	4
Jalapeños, diced	2
Chili powder	3 tbsp (24 g)
Ground cumin	1 tbsp (7 g)
Crushed tomatoes	28 oz (800 g)
Beef broth	1 cup (240 ml)
Kidney beans, drained	2 cans, 15 oz (425 g) each
Salt	1.5 tsp (9 g)

How to Make It

• Brown the beef in a skillet until no pink remains, about 8 minutes. Drain the extra fat.
• Move the beef to the slow cooker.
• Add the onion, garlic, jalapeños, spices, tomatoes, broth, beans, and salt.
• Stir well.
• Cook on low for 6 to 8 hours until the chili turns thick and dark red.

Skip the beans for a low carb chili. A spoonful of cocoa adds depth.

Nutrition (per serving, estimate)	Amount
Calories	390 kcal
Protein	31 g
Carbs	24 g
Fat	18 g

11. Chicken Chili Verde Stew

This bright, tangy stew tastes lighter than red chili. Charred tomatillos and peppers give it a smoky edge. It suits anyone who wants heat without heaviness. It serves 6.

Ingredients

Ingredient	Amount
Tomatillos, husked and rinsed	1 lb (450 g)
Poblano peppers	2
Jalapeño	1 to 2
Yellow onion, quartered	1
Garlic cloves	4
Fresh cilantro	1/2 cup (8 g)
Boneless chicken thighs	1.5 lb (680 g)
Chicken broth	2 cups (475 ml)
White beans, drained	2 cans, 15 oz (425 g) each
Ground cumin	1 tsp (2 g)
Salt	1 tsp (6 g)

How to Make It

• Heat the broiler. Spread the tomatillos, poblanos, jalapeño, onion, and garlic on a sheet pan.
• Broil until the skins blister and blacken in spots, about 10 minutes.
• Blend the vegetables with the cilantro and cumin until mostly smooth.
• Pour the sauce into a pot. Add the chicken, broth, beans, and salt.
• Simmer for 30 minutes until the chicken shreds easily.
• Shred the chicken with two forks and stir it back in.

Add corn or hominy for more texture.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	31 g
Carbs	28 g
Fat	12 g

12. Pork Green Chile Stew

This stew is a quiet favorite. Pork turns soft in a mild, earthy chile broth, and potatoes thicken it. It suits weekend cooking and dairy free eaters. It serves 6.

Ingredients

Ingredient	Amount
Pork shoulder, cut in 1 inch (2.5 cm) cubes	2 lb (900 g)
Neutral oil	2 tbsp (30 ml)
Yellow onion, diced	1 large
Garlic cloves, minced	4
Roasted green chiles, chopped	1.5 cups (225 g)
Yukon Gold potatoes, cubed	1 lb (450 g)
Ground cumin	1 tsp (2 g)
Dried oregano	1 tsp (1 g)
Chicken broth	4 cups (950 ml)
Salt	1.5 tsp (9 g)

How to Make It

• Heat the oil in a Dutch oven over medium high heat.
• Sear the pork in batches until browned on all sides, about 8 minutes per batch.
• Cook the onion in the same pot until soft, about 5 minutes.
• Add the garlic, cumin, and oregano. Stir for 1 minute.
• Return the pork. Add the chiles, broth, and salt.
• Simmer gently for 1 hour. Add the potatoes and cook 30 minutes more until the pork pulls apart with a spoon.

Chile heat varies by variety, so taste a piece before you add it all.

Nutrition (per serving, estimate)	Amount
Calories	430 kcal
Protein	33 g
Carbs	20 g
Fat	23 g

13. Spicy Beef Stew with Paprika and Cayenne

This is the beef stew you know, with a kick. Smoked paprika and cayenne wake up a deep, rich gravy. It suits Sunday dinners. It serves 6.

Ingredients

Ingredient	Amount
Beef chuck, cut in 1.5 inch (4 cm) cubes	2 lb (900 g)
Neutral oil	2 tbsp (30 ml)
Yellow onion, diced	1 large
Garlic cloves, minced	4
Tomato paste	2 tbsp (32 g)
Smoked paprika	1 tbsp (7 g)
Cayenne pepper	1/2 tsp (1 g)
Beef broth	4 cups (950 ml)
Carrots, sliced	4 (300 g)
Potatoes, cubed	1 lb (450 g)
Cornstarch mixed with water	1 tbsp (8 g) with 2 tbsp (30 ml)

How to Make It

• Pat the beef dry. Heat the oil in a Dutch oven over medium high heat.
• Sear the beef in batches until deeply browned, about 3 minutes per side.
• Cook the onion until soft. Add the garlic, tomato paste, paprika, and cayenne for 2 minutes.
• Return the beef. Pour in the broth.
• Cover and simmer on low for 1.5 hours.
• Add the carrots and potatoes. Cook 45 minutes more until the beef is fork tender.
• Stir in the cornstarch mixture. Simmer until the gravy coats a spoon.

Do not crowd the pan when searing. Crowded beef steams and tastes gray.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	36 g
Carbs	24 g
Fat	20 g

14. Birria Beef Stew

This stew has a deep red color that looks great on camera. Dried chiles give it a rich, mild heat. It takes time, but most of it is hands off. It suits weekend cooks and dairy free eaters. It serves 8.

Ingredients

Ingredient	Amount
Beef chuck, cut in large chunks	3 lb (1.4 kg)
Dried guajillo chiles, stemmed and seeded	6 (about 1 oz, 28 g)
Dried ancho chiles, stemmed and seeded	2
Garlic cloves	6
White onion, quartered	1
Apple cider vinegar	1/4 cup (60 ml)
Ground cumin	1 tsp (2 g)
Dried oregano	1 tsp (1 g)
Ground cinnamon	1/2 tsp (1 g)
Bay leaves	2
Beef broth	4 cups (950 ml)
Salt	2 tsp (12 g)

How to Make It

• Toast the dried chiles in a dry pan for 30 seconds per side. Pull them off at the first smoky smell. Burnt chiles taste bitter.
• Soak the chiles in hot water for 15 minutes until soft.
• Blend the chiles with the garlic, onion, vinegar, spices, and 1 cup of broth until smooth.
• Season the beef with salt. Add it to a Dutch oven with the sauce, bay leaves, and remaining broth.
• Cover and simmer on low for 3 hours until the beef shreds with little effort.
• Shred the beef and skim extra fat. Serve with the broth.

Serve warm tortillas on the side for dipping.

Nutrition (per serving, estimate)	Amount
Calories	400 kcal
Protein	42 g
Carbs	8 g
Fat	22 g

15. Hot Paprika Goulash Stew

Goulash is a cold weather classic. Onions cook down until sweet, and paprika turns the sauce silky and red. It suits slow weekends and anyone who loves comfort food. It serves 6.

Ingredients

Ingredient	Amount
Beef chuck, cut in 1.5 inch (4 cm) cubes	2 lb (900 g)
Neutral oil	2 tbsp (30 ml)
Yellow onions, sliced	3 large (1.5 lb, 680 g)
Garlic cloves, minced	3
Sweet paprika	3 tbsp (21 g)
Hot paprika	1 tbsp (7 g)
Tomato paste	2 tbsp (32 g)
Red bell pepper, diced	1
Diced tomatoes	14.5 oz (411 g)
Beef broth	3 cups (710 ml)
Caraway seeds, optional	1 tsp (3 g)
Salt	1.5 tsp (9 g)

How to Make It

• Heat the oil in a Dutch oven over medium heat.
• Cook the onions slowly until deep golden and very soft, about 25 minutes.
• Add the garlic and tomato paste. Stir for 2 minutes.
• Take the pot off the heat. Stir in both paprikas. Hot paprika turns bitter if it scorches.
• Add the beef, pepper, tomatoes, broth, caraway, and salt.
• Cover and simmer on low for 2 hours until the sauce turns silky and the beef yields to a fork.

Serve over egg noodles or boiled potatoes. A spoon of sour cream cools the heat.

Nutrition (per serving, estimate)	Amount
Calories	410 kcal
Protein	36 g
Carbs	22 g
Fat	20 g

Spicy stew is the easiest way to make a cold night feel good. You now have 15 spicy stew recipes, from quick weeknight pots to slow weekend simmers. Try one tonight and adjust the heat to your taste. Leftovers often taste even better the next day. Save this post or pin it for the next cold snap. Then tell us which pot became your favorite.