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Nashville Hot Chicken Chili

Nashville Hot Chicken Chili: A Spicy Cozy Feast for All

Nashville Hot Chicken Chili delivers a flavorful punch with tender chicken and spices, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs Juicy protein; can substitute with shredded rotisserie chicken.
For the Aromatics
  • 1 onion, chopped No substitute needed, but red onion can add sweetness.
  • 1 green bell pepper, diced Can substitute with other bell peppers or poblano.
  • 4 cloves garlic, minced Fresh is best; garlic powder can work in a pinch.
For the Spices
  • 2 tablespoons chili powder Essential for flavor.
  • 1 teaspoon smoked paprika Can use regular paprika as a substitute.
  • ½ teaspoon cayenne pepper Adjust heat level to taste.
  • 1 teaspoon ground cumin No direct substitute.
  • to taste black pepper
  • to taste salt
For the Base
  • 2 tablespoons olive oil Can substitute with other cooking oils.
  • 2 cans diced tomatoes (with juice) Crushed tomatoes can be used.
  • 2 cups chicken broth Vegetable broth can be used for vegetarian option.
  • 2 tablespoons hot sauce Adjust to taste.
For Balance
  • 1 tablespoon brown sugar Can substitute with honey or maple syrup.
  • 1 tablespoon apple cider vinegar Lemon juice can be used as an alternative.
For the Beans
  • 1 can pinto beans, rinsed Adds protein and texture.
  • 1 can dark red kidney beans, rinsed

Equipment

  • large heavy-bottomed pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat. Add chopped onion and diced green bell pepper to the pot. Sauté for about 5 minutes until softened.
  2. Stir in 4 minced garlic cloves and cook for an additional minute, stirring constantly.
  3. Mix in 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, 1 teaspoon of ground cumin, and a pinch of black pepper and salt. Sauté for about 1 minute.
  4. Introduce 1 pound of chicken thighs, 2 cans of diced tomatoes, and 2 cups of chicken broth into the mixture. Add hot sauce, brown sugar, and apple cider vinegar. Stir well.
  5. Bring to a gentle boil, then reduce heat to low and cover. Let simmer for 25-30 minutes until the chicken is cooked through.
  6. Remove the cooked chicken and shred it using two forks. Return it to the pot and stir to combine.
  7. Stir in rinsed pinto beans and dark red kidney beans. Simmer uncovered for an additional 10 minutes.
  8. Taste and adjust seasoning as necessary, adding more cayenne or salt if desired.
  9. Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 10IUVitamin C: 60mgCalcium: 6mgIron: 20mg

Notes

This chili tastes even better the next day and is perfect for meal prep.

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