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Nashville Hot Chicken Chili

Hearty Nashville Hot Chicken Chili for Cozy Evenings

This Nashville Hot Chicken Chili combines spicy chicken and protein-packed beans, making it a filling dish perfect for cooler evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds whole chicken thighs Substitute with boneless skinless chicken breasts for a lighter option.
For the Base
  • 2 tablespoons olive oil Any light oil can be a substitute.
  • 1 medium onion Yellow or red onion can be used.
  • 1 medium green bell pepper Red or yellow bell pepper can be substituted.
  • 4 cloves garlic Fresh garlic is best.
For Seasoning
  • 2 tablespoons chili powder Essential for spice.
  • 1 tablespoon smoked paprika Substitute with regular paprika if unavailable.
  • cayenne pepper Adjust according to taste.
  • ground cumin Adjust to taste.
  • black pepper Adjust to taste.
  • salt Adjust to taste.
For the Liquid
  • 1 can diced tomatoes Canned or fresh can be used.
  • 4 cups chicken broth Vegetable broth can be a substitute.
  • 2 tablespoons hot sauce Any spicy sauce can work.
  • 1 tablespoon brown sugar Offsets the heat.
  • 2 tablespoons apple cider vinegar Any vinegar can be used.
For the Beans
  • 1 can pinto beans Can be substituted or omitted for a low-carb version.
  • 1 can kidney beans Can be substituted or omitted for a low-carb version.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Nashville Hot Chicken Chili
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 1 diced green bell pepper, and sauté for about 5 minutes until both soften.
  2. Stir in 4 minced garlic cloves and cook for an additional minute until fragrant.
  3. Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of smoked paprika, and a dash of cayenne pepper, along with ground cumin, black pepper, and salt to taste. Sauté for 1 minute.
  4. Add 1.5 pounds of chicken thighs, 1 can of diced tomatoes, 4 cups of chicken broth, 2 tablespoons of hot sauce, 1 tablespoon of brown sugar, and 2 tablespoons of apple cider vinegar. Stir well.
  5. Bring the pot to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes until the chicken is cooked.
  6. Remove chicken from pot, shred with forks, and return to the pot.
  7. Rinse and drain 1 can each of pinto beans and kidney beans, then stir into the chili. Simmer uncovered for an additional 10 minutes.
  8. Taste and adjust seasoning as needed before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 4mg

Notes

This chili tastes better the next day, and pairs well with warm rolls or cornbread.

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