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–+ servings
Nashville Hot Chicken Chili

Nashville Hot Chicken Chili for a Spicy Comfort Dish

Nashville Hot Chicken Chili is a comforting dish packed with tender chicken and beans, offering customizable heat for spice enthusiasts.
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Prep Time 15 minutes
Cook Time 45 minutes
Simmering Time 30 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1.5 pounds Boneless, Skinless Chicken Thighs can substitute with chicken breasts or rotisserie chicken
  • 2 tablespoons Olive Oil can use vegetable oil
  • 1 Chopped Onion shallots can be used as a substitute
  • 1 Green Bell Pepper can use red or yellow peppers
  • 3 Minced Garlic fresh garlic is best
  • 2 tablespoons Chili Powder can explore different varieties
  • 1 teaspoon Smoked Paprika regular paprika is a milder replacement
  • 0.5 teaspoon Cayenne Pepper adjust according to desired heat
  • 1 teaspoon Ground Cumin essential for flavor
  • to taste Black Pepper season to liking
  • to taste Salt season to liking
For the Saucy Goodness
  • 1 can Diced Tomatoes (with juice)
  • 2 cups Chicken Broth can use vegetable broth
  • 0.5 cup Nashville Hot Chicken Sauce any spicy hot sauce can be a substitute
  • 1 tablespoon Brown Sugar can omit if desired
  • 2 tablespoons Apple Cider Vinegar lemon juice may also work
For a Hearty Texture
  • 1 can Pinto Beans can substitute with black beans or chickpeas
  • 1 can Kidney Beans can skip for a low-carb option

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion and 1 chopped green bell pepper to sauté for about 5 minutes until softened.
  2. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.
  3. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, 0.5 teaspoon of cayenne pepper, and 1 teaspoon of ground cumin. Stir well and cook for 1 minute.
  4. Add 1.5 pounds of boneless, skinless chicken thighs, 1 can of diced tomatoes, and 2 cups of chicken broth. Pour in 0.5 cup of Nashville Hot Chicken Sauce, 1 tablespoon of brown sugar, and 2 tablespoons of apple cider vinegar. Mix thoroughly.
  5. Bring to a gentle boil, reduce heat to low, cover, and simmer for 25-30 minutes.
  6. Remove chicken thighs, shred with two forks, and return to the pot. Stir everything together.
  7. Add 1 can of rinsed pinto beans and 1 can of kidney beans and continue to simmer uncovered for 10 minutes to thicken.
  8. Taste and adjust seasonings with salt and black pepper. Ladle into bowls and top with shredded cheese, sour cream, and fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

This chili tastes better the next day as the flavors meld beautifully. Store leftovers in an airtight container for up to 3 days.

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