20 Spicy One Pot Winter Dinners for Lazy Nights

It is dark by five. You are cold and hungry. You want something that bubbles on the stove and smells like chili and garlic. You do not want a sink full of dishes. These 20 spicy one pot winter dinners fix that. Most take under 40 minutes. Some simmer slowly while you rest. You will find vegan, gluten free, and dairy free swaps too. Pick one of these easy spicy one pot meals for tonight. Save the rest for later. Every recipe uses one pot and heat you can dial up or down.

1. One Pot Spicy Arrabbiata Pasta

The pasta cooks right in a garlicky chili tomato sauce. You get a glossy, clingy sauce with a slow burn. It suits busy weeknights and anyone who hates draining pasta. Serves 4.

Ingredients

Ingredient	Amount
Olive oil	2 tbsp (30 ml)
Garlic cloves, minced	4
Red chili flakes	1 tsp (2 g)
Crushed tomatoes	28 oz (800 g)
Vegetable or chicken stock	2 cups (480 ml)
Penne or rigatoni	12 oz (340 g)
Salt	1 tsp (6 g)
Fresh basil, torn	1/4 cup (10 g)

How to Make It

• Heat the oil in a deep pot over medium heat.
• Cook the garlic and chili flakes for 30 seconds, until fragrant.
• Add the tomatoes, stock, pasta, and salt. Stir well.
• Bring to a boil, then lower the heat to a steady simmer.
• Cook for 12 to 14 minutes, stirring often, until the pasta is just tender and the sauce coats a spoon.
• Top with basil.

Quick tip. For gluten free pasta, add 1/2 cup (120 ml) more stock and watch it closely, since it can turn mushy fast.

Nutrition (per serving, estimate)	Amount
Calories	420 kcal
Protein	13 g
Carbs	78 g
Fat	8 g

2. Spicy Shakshuka with Feta

Eggs poach in a smoky, spicy tomato sauce. The yolks run into the sauce, and the feta adds salty tang. It is fast, cheap, and made for scooping with bread. Serves 4.

Ingredients

Ingredient	Amount
Olive oil	2 tbsp (30 ml)
Yellow onion, diced	1 medium
Red bell pepper, diced	1
Garlic cloves, minced	3
Ground cumin	1 tsp (2 g)
Smoked paprika	1 tsp (2 g)
Chili flakes	1/2 tsp (1 g)
Canned diced tomatoes	28 oz (800 g)
Large eggs	6
Feta, crumbled	1/2 cup (75 g)
Fresh parsley, chopped	2 tbsp (8 g)

How to Make It

• Heat the oil in a wide, deep skillet over medium heat.
• Cook the onion and pepper for 6 minutes, until soft.
• Stir in the garlic and spices. Cook for 30 seconds.
• Add the tomatoes. Simmer for 10 minutes, until the sauce thickens.
• Make six small wells with a spoon. Crack an egg into each.
• Cover and cook for 5 to 7 minutes, until the whites are set and the yolks still wobble.
• Top with feta and parsley.

Quick tip. Skip the feta for dairy free. Swap the eggs for a can of chickpeas to make it vegan.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	15 g
Carbs	20 g
Fat	17 g

3. Spicy Red Lentil Soup

This soup is thick, golden, and warming. Red lentils melt into a creamy base with no soaking. It is vegan, gluten free, and very cheap. Serves 6.

Ingredients

Ingredient	Amount
Olive oil	2 tbsp (30 ml)
Yellow onion, diced	1 large
Garlic cloves, minced	4
Fresh ginger, grated	1 tbsp (6 g)
Curry powder	2 tbsp (12 g)
Chili flakes	1 tsp (2 g)
Red lentils, rinsed	1 1/2 cups (300 g)
Vegetable stock	6 cups (1.4 L)
Coconut milk	1 cup (240 ml)
Lemon juice	2 tbsp (30 ml)
Salt	1 tsp (6 g)

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion for 5 minutes, until soft.
• Add the garlic, ginger, curry powder, and chili flakes. Stir for 1 minute, until the spices smell toasty.
• Add the lentils and stock. Bring to a boil.
• Lower the heat and simmer for 20 minutes, until the lentils fall apart.
• Stir in the coconut milk, lemon juice, and salt.
• Blend a few spoonfuls with a spoon or blender if you want it creamier.

Quick tip. Use water in place of the coconut milk for a lighter soup. It tastes less rich.

Nutrition (per serving, estimate)	Amount
Calories	310 kcal
Protein	14 g
Carbs	42 g
Fat	11 g

4. Kimchi Jjigae (Korean Kimchi Stew)

This is a deep, sour, spicy stew that many roundups skip. Aged kimchi gives it a bold, tangy punch. It comes together fast and tastes like it simmered all day. Serves 4.

Ingredients

Ingredient	Amount
Neutral oil	1 tbsp (15 ml)
Pork belly, sliced thin, or firm tofu	8 oz (225 g)
Aged kimchi, chopped	2 cups (300 g)
Kimchi juice	1/4 cup (60 ml)
Gochugaru (Korean chili flakes)	1 tbsp (7 g)
Garlic cloves, minced	3
Stock or water	3 cups (720 ml)
Silken tofu, cubed	12 oz (340 g)
Scallions, sliced	3

How to Make It

• Heat the oil in a pot over medium high heat.
• Cook the pork or firm tofu for 4 minutes, until the edges brown.
• Add the kimchi and garlic. Cook for 4 minutes, until the kimchi softens.
• Stir in the gochugaru, kimchi juice, and stock.
• Simmer for 15 minutes, until the broth turns deep red.
• Add the silken tofu. Simmer for 3 minutes.
• Top with scallions.

Quick tip. Fresh kimchi tastes flat here. Use kimchi that smells sharp and sour. Choose vegan kimchi and skip the pork for a vegan stew.

Nutrition (per serving, estimate)	Amount
Calories	330 kcal
Protein	17 g
Carbs	12 g
Fat	24 g

5. One Pot Gochujang Chicken and Rice

Sweet, sticky, and spicy, this dish cooks chicken and rice in the same pan. The rice soaks up the red sauce. It is an easy spicy one pot meal for a tired night. Serves 4.

Ingredients

Ingredient	Amount
Boneless chicken thighs, cut in chunks	1 1/2 lb (680 g)
Neutral oil	1 tbsp (15 ml)
Garlic cloves, minced	4
Gochujang	3 tbsp (50 g)
Soy sauce	1 tbsp (15 ml)
Long grain rice, rinsed	1 1/2 cups (300 g)
Chicken stock	2 1/2 cups (600 ml)
Scallions, sliced	3
Sesame seeds	1 tbsp (9 g)

How to Make It

• Heat the oil in a wide pot over medium high heat.
• Brown the chicken for 5 minutes, until golden on the edges.
• Add the garlic. Stir for 30 seconds.
• Stir in the gochujang, soy sauce, rice, and stock.
• Bring to a boil. Cover and lower the heat.
• Cook for 18 minutes, until the rice is tender and the liquid is gone.
• Rest for 5 minutes. Fluff and top with scallions and sesame seeds.

Quick tip. Many gochujang brands contain wheat. Check the label for gluten free. For low carb, use cauliflower rice and cut the stock to 1/2 cup.

Nutrition (per serving, estimate)	Amount
Calories	560 kcal
Protein	38 g
Carbs	60 g
Fat	17 g

6. Spicy Sausage Tortellini Soup

Plump cheese tortellini float in a red, spicy broth. The sausage adds heat and richness. It is cozy, filling, and ready fast. Serves 6.

Ingredients

Ingredient	Amount
Spicy Italian sausage, casings removed	1 lb (450 g)
Yellow onion, diced	1 medium
Garlic cloves, minced	3
Chicken stock	5 cups (1.2 L)
Canned diced tomatoes	14 oz (400 g)
Cheese tortellini	9 oz (255 g)
Baby spinach	3 cups (90 g)
Heavy cream (optional)	1/4 cup (60 ml)

How to Make It

• Brown the sausage in a large pot over medium high heat for 6 minutes, breaking it up as it cooks.
• Add the onion. Cook for 4 minutes, until soft.
• Stir in the garlic for 30 seconds.
• Add the stock and tomatoes. Bring to a boil.
• Add the tortellini. Cook for 4 to 5 minutes, until they float and feel tender.
• Stir in the spinach until it wilts.
• Add the cream if you like.

Quick tip. For a vegetarian bowl, use plant based sausage. Tortellini goes soft if it sits, so serve it right away.

Nutrition (per serving, estimate)	Amount
Calories	430 kcal
Protein	22 g
Carbs	28 g
Fat	25 g

7. Spicy Chili Mac

This is nostalgic comfort in one pot. Macaroni cooks in a spicy beef and tomato sauce, then gets a blanket of cheddar. Kids and adults both ask for seconds. Serves 6.

Ingredients

Ingredient	Amount
Ground beef	1 lb (450 g)
Yellow onion, diced	1 medium
Chili powder	2 tbsp (16 g)
Ground cumin	1 tsp (2 g)
Garlic powder	1 tsp (3 g)
Canned diced tomatoes	14 oz (400 g)
Kidney beans, drained	15 oz (425 g)
Beef stock	3 cups (720 ml)
Elbow macaroni	2 cups (200 g)
Sharp cheddar, shredded	1 1/2 cups (170 g)

How to Make It

• Brown the beef and onion in a large pot over medium high heat for 7 minutes, until no pink remains.
• Stir in the chili powder, cumin, and garlic powder. Cook for 1 minute.
• Add the tomatoes, beans, stock, and macaroni.
• Bring to a boil. Lower to a simmer.
• Cook for 12 minutes, stirring often, until the pasta is tender and the sauce is thick.
• Stir in the cheddar until melted.

Quick tip. Add a spoonful of chipotle in adobo for smoky heat. Use ground turkey or gluten free macaroni if you need a swap.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	30 g
Carbs	40 g
Fat	22 g

8. One Pot Cajun Chicken and Rice

Cajun spice, tender chicken, and fluffy rice all cook together. The peppers, onion, and celery build a savory base. It brings big flavor for very little work. Serves 4.

Ingredients

Ingredient	Amount
Boneless chicken thighs, cut in chunks	1 1/2 lb (680 g)
Cajun seasoning	2 tbsp (14 g)
Olive oil	2 tbsp (30 ml)
Green bell pepper, diced	1
Yellow onion, diced	1
Celery stalks, diced	2
Garlic cloves, minced	3
Long grain rice	1 1/2 cups (300 g)
Chicken stock	3 cups (720 ml)
Fresh parsley, chopped	2 tbsp (8 g)

How to Make It

• Toss the chicken with half the Cajun seasoning.
• Heat the oil in a wide pot over medium high heat.
• Sear the chicken for 5 minutes, until browned. Remove it to a plate.
• Cook the pepper, onion, and celery for 5 minutes, until soft.
• Add the garlic, rice, remaining seasoning, and stock. Return the chicken to the pot.
• Cover and simmer on low for 18 minutes, until the rice is tender.
• Check that the chicken reaches 165°F (74°C). Top with parsley.

Quick tip. Cajun blends vary a lot in salt. Taste before you add more. A salt free blend gives you control.

Nutrition (per serving, estimate)	Amount
Calories	540 kcal
Protein	40 g
Carbs	56 g
Fat	17 g

9. Thai Red Curry with Chicken or Tofu

Red curry paste blooms in oil, then melts into creamy coconut milk. The broth is fragrant, sweet, and spicy. It is naturally dairy free and often gluten free. Serves 4.

Ingredients

Ingredient	Amount
Coconut oil	1 tbsp (15 ml)
Thai red curry paste	3 tbsp (45 g)
Coconut milk	14 oz (400 ml)
Chicken stock or vegetable stock	1 cup (240 ml)
Chicken breast, sliced, or firm tofu, cubed	1 lb (450 g)
Sweet potato, cubed	1 medium
Red bell pepper, sliced	1
Fish sauce or soy sauce	1 tbsp (15 ml)
Lime juice	1 tbsp (15 ml)
Thai basil or regular basil	1/4 cup (10 g)
Cooked jasmine rice, to serve	3 cups (480 g)

How to Make It

• Heat the oil in a pot over medium heat.
• Fry the curry paste for 1 minute, until it smells rich and a little oil separates.
• Pour in the coconut milk and stock. Stir until smooth.
• Add the sweet potato. Simmer for 10 minutes.
• Add the chicken or tofu and the pepper.
• Simmer for 8 minutes, until the chicken is cooked through and the potato is soft.
• Stir in the fish sauce, lime juice, and basil.

Quick tip. Use soy sauce and check that your paste has no shrimp to make it vegan. Brands differ in heat, so start with less.

Nutrition (per serving, estimate)	Amount
Calories	620 kcal
Protein	32 g
Carbs	62 g
Fat	28 g

10. Chicken Tortilla Soup

This soup is smoky, tomato rich, and topped with crunchy tortilla strips. It looks great on a pin with lime, avocado, and cilantro. It is a cozy classic with a gentle kick. Serves 6.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1
Garlic cloves, minced	3
Ground cumin	1 tbsp (7 g)
Chili powder	1 tbsp (8 g)
Canned diced tomatoes with green chiles	20 oz (570 g)
Chicken stock	6 cups (1.4 L)
Chicken breasts	1 1/2 lb (680 g)
Corn tortillas, cut in strips	4
Avocado, lime, cilantro	To serve

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion for 5 minutes, until soft.
• Add the garlic, cumin, and chili powder. Stir for 1 minute.
• Add the tomatoes, stock, and chicken.
• Simmer for 20 minutes, until the chicken is cooked through.
• Shred the chicken with two forks and return it to the pot.
• Crisp the tortilla strips in a dry skillet for 4 minutes, until golden. Pile them on top with the avocado, lime, and cilantro.

Quick tip. Corn tortillas keep this gluten free. Add black beans and corn to make it heartier.

Nutrition (per serving, estimate)	Amount
Calories	290 kcal
Protein	33 g
Carbs	20 g
Fat	8 g

11. Spicy West African Peanut Stew

This stew is thick, creamy, and gently hot. Peanut butter melts into a tomato and ginger broth. Few roundups feature it, so it stands out. It is vegan as written. Serves 6.

Ingredients

Ingredient	Amount
Neutral oil	2 tbsp (30 ml)
Yellow onion, diced	1 large
Garlic cloves, minced	4
Fresh ginger, grated	1 tbsp (6 g)
Cayenne or chili flakes	1 tsp (2 g)
Sweet potatoes, cubed	2 medium
Canned crushed tomatoes	14 oz (400 g)
Vegetable stock	4 cups (950 ml)
Natural peanut butter	1/2 cup (130 g)
Kale, chopped	4 cups (150 g)
Cooked rice, to serve	3 cups (480 g)

How to Make It

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

Quick tip. Use sunflower seed butter for a nut free version. The flavor is milder and a little earthy.

Nutrition (per serving, estimate)	Amount
Calories	480 kcal
Protein	13 g
Carbs	62 g
Fat	20 g

12. Harissa Chickpea and Sweet Potato Stew

Harissa gives this stew a smoky, garlicky heat. Chickpeas and sweet potato make it filling. It is vegan, gluten free, and built from pantry staples. Serves 4.

Ingredients

Ingredient	Amount
Olive oil	2 tbsp (30 ml)
Yellow onion, diced	1
Garlic cloves, minced	3
Harissa paste	3 tbsp (50 g)
Ground cumin	1 tsp (2 g)
Sweet potatoes, cubed	2 medium
Canned chickpeas, drained	15 oz (425 g)
Canned diced tomatoes	14 oz (400 g)
Vegetable stock	2 cups (480 ml)
Baby spinach	3 cups (90 g)
Lemon juice	1 tbsp (15 ml)

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion for 5 minutes, until soft.
• Stir in the garlic, harissa, and cumin for 1 minute.
• Add the sweet potatoes, chickpeas, tomatoes, and stock.
• Simmer for 20 minutes, until a fork slides easily through the potato.
• Stir in the spinach and lemon juice until the leaves wilt.

Quick tip. Harissa brands vary a lot in heat. Start with 2 tablespoons and add more at the end. Top with yogurt to cool it down.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	11 g
Carbs	60 g
Fat	11 g

13. One Pot Chicken Tikka Masala

This is a takeaway favorite you can make at home. Chicken simmers in a creamy, spiced tomato sauce. The sauce is rich but not very hot. Serve it over rice or with naan. Serves 4.

Ingredients

Ingredient	Amount
Ghee or oil	2 tbsp (30 g)
Boneless chicken thighs, cut in chunks	1 1/2 lb (680 g)
Yellow onion, diced	1
Garlic cloves, minced	4
Fresh ginger, grated	1 tbsp (6 g)
Garam masala	2 tbsp (12 g)
Chili powder	1 tsp (3 g)
Tomato puree	15 oz (425 g)
Heavy cream or coconut milk	3/4 cup (180 ml)
Salt	1 tsp (6 g)
Fresh cilantro	2 tbsp (8 g)

How to Make It

• Heat the ghee in a large pot over medium high heat.
• Brown the chicken for 5 minutes. Remove it to a plate.
• Cook the onion for 5 minutes, until soft.
• Add the garlic, ginger, garam masala, and chili powder. Stir for 1 minute.
• Pour in the tomato puree. Simmer for 8 minutes, until the sauce darkens.
• Return the chicken to the pot. Simmer for 10 minutes, until cooked through.
• Stir in the cream and salt. Top with cilantro.

Quick tip. Coconut milk makes it dairy free and adds a mild sweetness. Cauliflower or paneer works in place of chicken.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	38 g
Carbs	14 g
Fat	34 g

14. Spicy Jambalaya

Smoky sausage, juicy chicken, and spiced rice cook in one Dutch oven. The rice drinks up the tomato and Cajun flavor. It feeds a crowd and tastes better the next day. Serves 6.

Ingredients

Ingredient	Amount
Andouille sausage, sliced	12 oz (340 g)
Boneless chicken thighs, cut in chunks	1 lb (450 g)
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1
Green bell pepper, diced	1
Celery stalks, diced	2
Garlic cloves, minced	4
Cajun seasoning	2 tbsp (14 g)
Canned diced tomatoes	14 oz (400 g)
Long grain rice	1 1/2 cups (300 g)
Chicken stock	3 cups (720 ml)
Large shrimp, peeled (optional)	1/2 lb (225 g)

How to Make It

• Heat the oil in a Dutch oven over medium high heat.
• Brown the sausage and chicken for 8 minutes. Remove them to a plate.
• Cook the onion, pepper, and celery for 5 minutes, until soft.
• Stir in the garlic and Cajun seasoning for 1 minute.
• Add the tomatoes, rice, and stock. Return the meat to the pot.
• Cover and simmer on low for 20 minutes, until the rice is tender.
• Add the shrimp on top. Cover for 5 minutes, until they turn pink and curl.

Quick tip. Do not stir once the lid goes on. Stirring makes the rice gummy.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	33 g
Carbs	45 g
Fat	22 g

15. Spicy White Chicken Chili

This chili is creamy, lighter, and full of green chile heat. White beans mash into the broth to thicken it. It is a good change from red beef chili. Serves 6.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Yellow onion, diced	1
Jalapeños, diced	2
Garlic cloves, minced	4
Ground cumin	2 tsp (4 g)
Canned diced green chiles	8 oz (225 g)
Chicken stock	4 cups (950 ml)
Cannellini beans, drained	30 oz (850 g)
Chicken breasts	1 1/2 lb (680 g)
Pepper jack cheese, shredded (optional)	1 cup (115 g)
Lime and cilantro	To serve

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion and jalapeños for 5 minutes, until soft.
• Add the garlic and cumin. Stir for 1 minute.
• Add the green chiles, stock, beans, and chicken.
• Simmer for 20 minutes, until the chicken is cooked through.
• Remove the chicken and shred it.
• Mash about a third of the beans against the pot. Return the chicken. The chili should look thick but still brothy.
• Stir in the cheese if you want it extra creamy.

Quick tip. Mashed beans do the thickening, so you can skip the cream cheese. That keeps it dairy free.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	38 g
Carbs	30 g
Fat	7 g

16. Spicy Chicken Pozole Rojo

Dried chiles give this Mexican stew a deep, earthy red broth. Hominy adds a chewy bite. The toppings make it fun to eat and great to photograph. It is naturally gluten free. Serves 6.

Ingredients

Ingredient	Amount
Dried guajillo chiles, stems and seeds removed	5
Dried ancho chiles, stems and seeds removed	2
Hot water	2 cups (480 ml)
Yellow onion, quartered	1
Garlic cloves	4
Dried oregano	2 tsp (2 g)
Chicken stock	6 cups (1.4 L)
Chicken thighs, bone in	2 lb (900 g)
Canned hominy, drained	30 oz (850 g)
Cabbage, radish, lime	To serve

How to Make It

• Toast the chiles in a dry pot over medium heat for 1 to 2 minutes, until they smell smoky. Do not let them burn, or the broth turns bitter.
• Soak the chiles in the hot water for 15 minutes, until soft.
• Blend the chiles, soaking water, half the onion, garlic, and oregano until smooth. Strain it if you want a silky broth.
• Pour the sauce and stock into the pot. Add the chicken and remaining onion.
• Simmer for 30 minutes, until the chicken is tender.
• Shred the chicken. Add it back with the hominy. Simmer for 10 minutes.
• Serve with cabbage, radish, and lime.

Quick tip. This step is a little fussy, but toasting the chiles is what makes it taste rich. Use pork shoulder instead of chicken and simmer for 1 1/2 hours.

Nutrition (per serving, estimate)	Amount
Calories	380 kcal
Protein	33 g
Carbs	32 g
Fat	13 g

17. Classic Spicy Beef Chili

This is the cold weather standard. Beef, beans, and chili spices simmer into a thick, dark pot. It gets better as it sits. It is great for meal prep and freezing. Serves 8.

Ingredients

Ingredient	Amount
Olive oil	1 tbsp (15 ml)
Ground beef	2 lb (900 g)
Yellow onion, diced	1 large
Garlic cloves, minced	5
Chili powder	1/4 cup (30 g)
Ground cumin	1 tbsp (7 g)
Cayenne pepper	1 tsp (2 g)
Crushed tomatoes	28 oz (800 g)
Beef stock	2 cups (480 ml)
Kidney beans, drained	30 oz (850 g)
Salt	2 tsp (12 g)

How to Make It

• Heat the oil in a large pot over medium high heat.
• Brown the beef and onion for 10 minutes, until deep brown, not gray.
• Stir in the garlic and spices. Cook for 1 minute, until they smell toasty.
• Add the tomatoes, stock, beans, and salt.
• Bring to a boil. Lower to a gentle simmer.
• Cook uncovered for 1 1/2 hours, stirring now and then, until the chili is thick and glossy.

Quick tip. Skip the beans for a low carb version. A spoonful of espresso powder or dark chocolate adds depth.

Nutrition (per serving, estimate)	Amount
Calories	430 kcal
Protein	33 g
Carbs	26 g
Fat	21 g

18. Spicy Beef Birria Style Stew

Chuck roast braises in a blend of dried chiles until it falls apart. The broth is rich, red, and a little smoky. It is a stew take on the birria trend that fits in one pot. It is gluten free and dairy free. Serves 6.

Ingredients

Ingredient	Amount
Beef chuck roast, cut in large chunks	3 lb (1.4 kg)
Dried guajillo chiles, stems and seeds removed	6
Dried ancho chiles, stems and seeds removed	2
Garlic cloves	6
Yellow onion, quartered	1
Apple cider vinegar	2 tbsp (30 ml)
Ground cumin	1 tsp (2 g)
Dried oregano	1 tsp (1 g)
Beef stock	4 cups (950 ml)
Salt	2 tsp (12 g)
Onion, cilantro, lime	To serve

How to Make It

• Toast the chiles in a dry Dutch oven for 1 to 2 minutes, until fragrant. Soak them in hot water for 15 minutes.
• Blend the soaked chiles with the garlic, onion, vinegar, cumin, oregano, and 1 cup (240 ml) of the stock.
• Salt the beef. Brown it in the Dutch oven for 8 minutes, until deeply colored.
• Pour in the chile sauce and remaining stock.
• Cover and simmer on low for 2 1/2 hours, until the meat shreds with a spoon.
• Skim off excess fat. Serve with onion, cilantro, and lime.

Quick tip. Serve with warm tortillas for dipping. The stew tastes like birria but does not match the classic method.

Nutrition (per serving, estimate)	Amount
Calories	520 kcal
Protein	55 g
Carbs	10 g
Fat	28 g

19. Spicy Sausage and Kale Potato Soup

Think of Zuppa Toscana with extra heat. Spicy sausage, soft potatoes, and kale sit in a lightly creamy broth. It is hearty and quick to love. Serves 6.

Ingredients

Ingredient	Amount
Spicy Italian sausage, casings removed	1 lb (450 g)
Yellow onion, diced	1
Garlic cloves, minced	4
Chili flakes	1 tsp (2 g)
Chicken stock	6 cups (1.4 L)
Russet potatoes, cubed	1 1/2 lb (680 g)
Kale, chopped	4 cups (150 g)
Heavy cream or coconut milk	3/4 cup (180 ml)
Salt	1 tsp (6 g)

How to Make It

• Brown the sausage in a large pot over medium high heat for 6 minutes, breaking it up as it cooks.
• Add the onion. Cook for 4 minutes, until soft.
• Stir in the garlic and chili flakes for 30 seconds.
• Add the stock and potatoes. Simmer for 15 minutes, until the potatoes are tender.
• Stir in the kale and cook for 3 minutes, until bright green and soft.
• Stir in the cream and salt. Heat through but do not boil.

Quick tip. Coconut milk works as a dairy free swap. It adds a faint sweetness.

Nutrition (per serving, estimate)	Amount
Calories	450 kcal
Protein	18 g
Carbs	30 g
Fat	29 g

20. Spicy Seafood Stew (Cioppino Style)

This stew looks fancy but is easy. A garlicky, chili laced tomato broth poaches shrimp and white fish in minutes. It is gluten free and dairy free. It suits a dinner party or a treat for two. Serves 4.

Ingredients

Ingredient	Amount
Olive oil	2 tbsp (30 ml)
Yellow onion, diced	1
Garlic cloves, minced	5
Chili flakes	1 tsp (2 g)
Canned crushed tomatoes	28 oz (800 g)
Fish or chicken stock	2 cups (480 ml)
Dry white wine (optional)	1/2 cup (120 ml)
Firm white fish, cut in chunks	1 lb (450 g)
Large shrimp, peeled	1/2 lb (225 g)
Fresh parsley, chopped	1/4 cup (15 g)
Crusty bread, to serve	4 slices

How to Make It

• Heat the oil in a large pot over medium heat.
• Cook the onion for 5 minutes, until soft.
• Add the garlic and chili flakes. Stir for 30 seconds.
• Pour in the wine and let it bubble for 2 minutes.
• Add the tomatoes and stock. Simmer for 15 minutes, until the broth thickens a little.
• Add the fish. Cook for 3 minutes.
• Add the shrimp. Cook for 3 minutes more, until the shrimp are pink and curled and the fish flakes easily.
• Top with parsley.

Quick tip. Do not cook the seafood in the broth for long. It turns rubbery fast. Add mussels or clams with the fish if you want more.

Nutrition (per serving, estimate)	Amount
Calories	340 kcal
Protein	36 g
Carbs	20 g
Fat	12 g

Cold nights call for something spicy and easy. Now you have 20 spicy one pot winter dinners to choose from. Start with a quick pasta or a bowl of lentil soup. Save the slow chilis for the weekend. Try one tonight. Pin this post so you can find it later. Then tell us your favorite heat level in the comments. Your sink will thank you.