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Nashville Hot Chicken Chili

Nashville Hot Chicken Chili that Will Spice Up Your Nights

Nashville Hot Chicken Chili is a warm embrace in a bowl, brimming with tender chicken, hearty beans, and spices that ignite the senses.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Breasts can be substituted if preferred.
  • 1 cup Nashville Hot Chicken Sauce Signature ingredient for heat.
For the Aromatics
  • 1 medium Onion Sauté until translucent.
  • 1 medium Green Bell Pepper Feel free to add jalapeño.
  • 3 cloves Garlic Minced, fresh is best!
For the Spices
  • 2 tablespoons Chili Powder Main spice providing warmth.
  • 1 teaspoon Smoked Paprika Essential for depth.
  • 1 teaspoon Cayenne Pepper Adjust to heat preference.
  • 1 teaspoon Ground Cumin Enhances overall spice palette.
  • 1/2 teaspoon Black Pepper Freshly ground recommended.
  • 1 teaspoon Salt Use to taste.
For the Base
  • 1 can Diced Tomatoes (with juice) Forms the chili's base.
  • 4 cups Chicken Broth Vegetable broth can be used.
For Balance
  • 1 tablespoon Brown Sugar Balances the heat.
  • 2 tablespoons Apple Cider Vinegar Adds tanginess.
For Texture
  • 1 can Pinto Beans Rinsed and drained.
  • 1 can Dark Red Kidney Beans Rinsed and drained.
For Toppings
  • 1 cup Sharp Cheddar Cheese Sprinkle generously.
  • 1/2 cup Sour Cream Dollops recommended.
  • 1/4 cup Fresh Cilantro or Parsley For garnish.

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion, green bell pepper, and optional jalapeño. Sauté for 5 minutes until softened.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Add chili powder, smoked paprika, cayenne, ground cumin, black pepper, and salt. Cook for 1 minute.
  4. Introduce chicken thighs or breasts, diced tomatoes, chicken broth, hot sauce, brown sugar, and vinegar. Stir well.
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes.
  6. Remove chicken, shred, and return it to the pot. Add beans, simmer uncovered for another 10 minutes.
  7. Taste and adjust seasonings as needed before serving.
  8. Ladle into bowls, topping with cheese, sour cream, and fresh herbs.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This chili tastes even better the next day and can be stored in an airtight container for up to three days.

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