18 Stews & Chilis to Warm You up This Winter
When outside temperatures drop, heat things up in your kitchen with these tasty and comforting meals in a bowl
Photo by Yunhee Kim; written by Amy Machnak
1 of 18 Photo by Yunhee Kim; written by Amy Machnak
Stuffed Kabocha Squash with Arabic Lamb Stew
This lamb stew is flavored with Arabic spices. The whole thing is baked in a hollowed out kabocha squash, making for a gorgeous, edible presentation.
Recipe: Stuffed Kabocha Squash with Arabic Lamb Stew
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Photo by Leigh Beisch; written by Amy Machnak
2 of 18 Photo by Leigh Beisch; written by Amy Machnak
Chinese-style Beef, Sweet Potato, and Bok Choy Stew
This quick stew is a perfect weeknight meal for a cold winter night.
Recipe: Chinese-style Beef, Sweet Potato, and Bok Choy Stew
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Photo by Jim Franco; written by Amy Machnak
3 of 18 Photo by Jim Franco; written by Amy Machnak
Beef-Ale Stew and Green Onion-Buttermilk Dumplings
Rich with ale and caramelized onions, this stew provides a thick, hearty base for the fluffy white dumplings that are dropped in at the end of cooking.
Recipe: Beef-Ale Stew and Green Onion-Buttermilk Dumplings
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Photo by Iain Bagwell; written by Amy Machnak
4 of 18 Photo by Iain Bagwell; written by Amy Machnak
Miso Seafood Stew
Fragrant with ginger and loaded with seafood, this light yet flavorful stew is best paired with a chilled beer.
Recipe: Miso Seafood Stew
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Photo by Iain Bagwell; written by Amy Machnak
5 of 18 Photo by Iain Bagwell; written by Amy Machnak
Chicken, Quinoa, and Green-Olive Stew
Briny olives, chiles, and bright citrus: That's what you call a pairing challenge. A smooth, strong golden bock brew from the Bay Area can handle this stew, playing up the orange and toning down the chiles.
Recipe: Chicken, Quinoa, and Green-Olive Stew
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Photo by Iain Bagwell; written by Amy Machnak
6 of 18 Photo by Iain Bagwell; written by Amy Machnak
Quick Crab Stew in Fennel-Tomato Broth
Not up for dealing with live crab after a day at work? Let the grocery store fish counter or a fish market do the cooking. At dinnertime, just toss in a few ingredients for flavor and serve with a loaf of crusty bread for a hearty, easy meal in minutes.
Recipe: Quick Crab Stew in Fennel-Tomato Broth
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Annabelle Breakey
7 of 18 Annabelle Breakey
Spanish-Style Lamb Stew with Roasted Red Peppers
Rich, warm, and spicy, this lamb stew is one of our favorites. We love to serve it as the main course to a spread of hearty red wines and warm crusty bread.
Recipe: Spanish-Style Lamb Stew with Roasted Red Peppers
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Written by Amy Machnak
8 of 18 Written by Amy Machnak
Red Curry Fish Stew with Rau Ram
Fish stews with curry are common throughout Southeast Asia. We love the simplicity of this version, which uses red curry. If you’re sensative to heat, feel free to go a bit heavier on the curry.
Recipe: Red Curry Fish Stew with Rau Ram
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Photo by Leigh Beisch; written by Amy Machnak
9 of 18 Photo by Leigh Beisch; written by Amy Machnak
Smoky Beef Stew with Blue Cheese and Chives
If you’re looking for the kind of stew that Grandma used to make, look no further. This stew is only made better with the addition of creamy blue cheese sprinkled on top.
Recipe: Smoky Beef Stew with Blue Cheese and Chives
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Photo by Leigh Beisch; written by Amy Machnak
10 of 18 Photo by Leigh Beisch; written by Amy Machnak
White Wine Coq Au Vin
Chicken stew made with wine is a French classic. We’ve updated our version using white wine for a crisper flavor and we’ve cut the cooking time to make it weeknight friendly.
Recipe: White Wine Coq Au Vin
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Photo by Annabelle Breakey; written by Amy Machnak
11 of 18 Photo by Annabelle Breakey; written by Amy Machnak
Lentil Stew with Winter Vegetables
This hearty vegetarian stew is so satisfying that even the most devout of carnivores won’t miss the meat.
Recipe: Lentil Stew with Winter Vegetables
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12 of 18
Rancho de Chimayó Posole
At the Santa Fe restaurant Rancho de Chimayó, carne adovada comes with this regional favorite, made from dried field corn (maize). Simmered with seasonings, the corn turns sweet and fragrant.
Recipe: Rancho de Chimayó Posole
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Photo by James Carrier
13 of 18 Photo by James Carrier
Turkey Thigh and Hominy Chili
Budget-friendly turkey thighs add loads of flavor without much fat, while sweet hominy and spicy jalapeño round out the taste of this southwest chili.
Recipe: Turkey Thigh and Hominy Chili
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Photo by James Carrier
14 of 18 Photo by James Carrier
Black Bean Chili
The addition of chipotle purée imparts a rich, 'tastes like it's been simmering for hours' flavor in this dish, which actually comes together in just about 30 minutes.
Recipe: Black Bean Chili
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Photo by Annabelle Breakey; written by Elaine Johnson and Amy Machnak
15 of 18 Photo by Annabelle Breakey; written by Elaine Johnson and Amy Machnak
Whiskey and Triple Pork Black Bean Chili
Why make the same old thing when you can cook up a chili rich and smoky with bacon and Spanish chorizo, mellowed by whiskey, and fired up with chipotles?
Recipe: Whiskey and Triple Pork Black Bean Chili
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Photo by Leigh Beisch
16 of 18 Photo by Leigh Beisch
Devilish Chorizo Chili with Hominy
Not only is this chili easy to make ahead, it actually improves with time. If you like your chili very spicy, add an extra teaspoon of chipotle powder. Serve it with hunks of warm cornbread.
Recipe: Devilish Chorizo Chili with Hominy
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Photo by Leigh Beisch
17 of 18 Photo by Leigh Beisch
Smoky Beef-and-Bacon Chili
Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor.
Recipe: Smoky Beef-and-Bacon Chili
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Annabelle Breakey
18 of 18 Annabelle Breakey
Sweet Potato and Black Bean Chili
Earthy sweet potatoes add depth to this vegetarian chili. New Mexico chile powder is fruity and mild, so don’t be scared off by the generous amount called for here. Feel free to swap in any other kind of chile powder you have on hand—just use less of it.
Recipe: Sweet Potato and Black Bean Chili
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