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Nashville Hot Chicken Chili

Fiery Nashville Hot Chicken Chili for Spice Lovers

Experience a bold flavor adventure with this Nashville Hot Chicken Chili, a spicy twist on a classic recipe that promises comfort and heat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 cups Shredded Cooked Chicken Using rotisserie chicken can save time.
  • 1/4 cup Dill Pickle Brine Substitute with vinegar if needed.
For the Beans
  • 1 can Cannellini Beans Feel free to swap with other white beans.
  • 1 can Pinto Beans Kidney beans can be a suitable alternative.
For the Base
  • 1 can Diced Tomatoes Fresh tomatoes can lighten the dish.
  • 3 cups Chicken Broth Vegetable broth can work for a vegetarian option.
  • 1 medium Yellow Onion Shallots can provide a milder flavor.
  • 2 stalks Celery Use green bell peppers if celery isn’t on hand.
For Seasoning
  • 2 tablespoons Unsalted Butter Olive oil is a substitute for a dairy-free version.
  • 1 teaspoon Garlic Powder Fresh garlic can elevate the flavors.
  • 1 teaspoon Cayenne Pepper Adjust to your preference for spice.
  • 1 tablespoon Brown Sugar or Swerve Brown Swerve is perfect for low-carb diets.
  • 2 tablespoons Chili Powder A chili seasoning mix can also be used.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for less intensity.
  • 1 teaspoon Ground Coriander Can be omitted or swapped for cumin.
  • 1 teaspoon Ground Cumin Essential for traditional chili flavor.
  • 1 teaspoon Salt Taste and adjust as needed.
For Optional Sweetness
  • 1 tablespoon Honey or Pyure Sugar-Free Honey Skip for a less sweet finish.
For Garnishes
  • 1/2 cup Sliced Dill Pickles Greek yogurt or sour cream can enhance creaminess too.
  • 1 batch Cornbread or Warm Rolls Perfect for serving alongside.

Equipment

  • Dutch oven
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine garlic powder, cayenne pepper, brown sugar, chili powder, smoked paprika, salt, ground coriander, and ground cumin. Stir until uniform.
  2. Toss shredded chicken in dill pickle brine, ensuring it is evenly coated. Add spice mixture and mix thoroughly. Let marinate for about 15 minutes.
  3. Dice yellow onion and celery. Rinse and drain cannellini and pinto beans. This will add essential texture and flavor to the chili.
  4. In a Dutch oven over medium heat, melt unsalted butter. Add diced onion and celery, and sauté for about 5 minutes until translucent.
  5. Add marinated chicken to the pot, stirring to combine. Cook for an additional 2-3 minutes.
  6. Pour in chicken broth, add drained beans and diced tomatoes, and drizzle in honey. Stir well to combine.
  7. Increase heat to high and bring to a boil. Reduce heat to low, cover, and let simmer for about 30 minutes.
  8. Stir chili one last time, taste, and adjust seasoning if necessary. Serve topped with dill pickles and Greek yogurt or sour cream.

Notes

For best results, pair with cornbread or warm rolls to balance the spiciness. Adjust spices according to personal taste.