476 hot pepper recipes

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.

Chicken tostada salad piles a quick saute of chicken, beans, peppers, and lime over crisp lettuce, finished with cheddar, olives, and crushed tortilla chips. A 30-minute weeknight Tex-Mex bowl.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.

Salmon tagliatelle in a spicy tomato-coconut sauce with pimentos, chillies, paprika, zucchini, and coriander. A fusion pasta dinner for two using pantry-friendly canned salmon.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Southern Brunswick stew with shredded chicken, cubed pork loin, okra, corn, and tomatoes in a rich broth. A thick, smoky, two-meat stew that tastes even better the next day.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.

Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

Buffalo chicken lasagna layered with hot sauce-spiked tomato sauce, ricotta, and crumbled blue cheese on top. Wing-night flavor in casserole form, no frying required.