575 hot pot recipes

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

Spicy Western slow-cooker beans combining pinto beans, red kidney beans, lentils, smoky bacon, and chili powder with tomatoes and cumin. Cowboy-style beans with a peppery kick.

Penne alla vodka with spicy-tomato cream sauce: garlic, crushed red pepper, crushed tomatoes, heavy cream, and a shot of vodka. A 30-minute Italian-American classic with real heat.

Spicy fat-free chili with chewy wheat berries, pinto beans, green chiles, and jalapeno relish. A fiery vegetarian chili with serious texture and zero added oil.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Spicy oatmeal cookies with cinnamon, molasses, raisins, and chopped nuts. Chewy and warmly spiced with a deep, dark sweetness from the molasses that sets them apart.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Savory vegan corn pancakes made with whole wheat flour, chipotle peppers, garlic, scallions, and soy milk. Smoky, spicy, and golden brown in just 30 minutes. No eggs or dairy needed.

A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Slow-simmered Italian tomato sauce with 4 pounds of fresh plum tomatoes, garlic, basil, oregano, and a full tablespoon of black pepper. Three hours on the stove.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

Freezer-friendly guacamole with mashed avocado, chili peppers, onion, and white vinegar. Make it ahead and freeze, then thaw and stir in fresh tomato before serving.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.