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Nashville Hot Chicken Chili

Nashville Hot Chicken Chili That Will Warm Your Soul

Nashville Hot Chicken Chili is a fiery twist on a classic comfort dish that delivers a satisfying kick, perfect for cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs or breasts Thighs are juicier; shredded rotisserie chicken can be used for faster prep.
For the Veggies
  • 2 tablespoons olive oil Can substitute vegetable oil.
  • 1 cup chopped onion Yellow onion recommended.
  • 1 cup green bell pepper Any sweet pepper can be used.
  • 1 optional jalapeño Omit for milder flavor.
  • 3 cloves minced garlic Fresh is best.
For the Spices
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika Regular paprika can be used.
  • 1 teaspoon cayenne pepper Adjust to taste.
  • 1 teaspoon ground cumin
  • black pepper To taste.
  • salt To taste.
For the Liquid Base
  • 1 can diced tomatoes (with juice)
  • 4 cups chicken broth Can substitute vegetable broth.
  • 1/2 cup hot sauce Nashville Hot Chicken Sauce or your favorite hot sauce.
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar Can substitute lemon juice.
For Heartiness
  • 1 can pinto beans Rinsed.
  • 1 can dark red kidney beans Rinsed.
For Toppings
  • 1 cup shredded cheddar cheese Use your favorite cheese variety.
  • 1 cup sour cream Plain Greek yogurt can be substituted.
  • fresh cilantro or parsley Optional garnish.

Equipment

  • large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
  2. Add 1 chopped onion, 1 green bell pepper, and an optional diced jalapeño to the pot. Sauté for about 5 minutes.
  3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Add 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon ground cumin, and a pinch of black pepper and salt. Stir for about 1 minute.
  5. Place 2 pounds of chicken into the pot. Pour in 1 can of diced tomatoes, 4 cups of chicken broth, 1/2 cup of hot sauce, 2 tablespoons of brown sugar, and 2 tablespoons of apple cider vinegar.
  6. Bring to a gentle boil, then reduce heat to low and let it simmer for 25-30 minutes.
  7. Remove the chicken from the pot and shred it into bite-sized pieces before returning it to the pot.
  8. Stir in 1 can each of rinsed pinto beans and dark red kidney beans, and simmer uncovered for about 10 minutes.
  9. Taste and adjust seasonings as desired.
  10. Ladle into bowls and top with shredded cheddar cheese, sour cream, and cilantro or parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Perfect for gatherings, meal prep friendly, and customizable with your choice of beans or vegetables.

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