The Best Nashville Hot Chicken Chili Recipe
This Nashville Hot Chicken Chili combines the fiery, bold flavors of Nashville hot chicken with a hearty chili base, featuring shredded chicken, beans, and a smoky, spicy seasoning blend. It’s a perfect comfort meal that packs a punch, ideal for gatherings or a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Chili
- Method: Stovetop
- Cuisine: American, Southern
- Diet: Low Salt
Ingredients
Protein and Beans
- 2 lbs shredded cooked chicken breast
- 15 oz can cannellini beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
Vegetables and Liquids
- 14 oz can petite diced tomatoes
- 2 cups low sodium chicken broth
- 1 medium yellow onion, diced
- 4 medium stalks celery, diced (about 2 cups)
Seasonings and Fats
- 1/4 cup unsalted butter
- 2 Tbsp dill pickle brine
- 1 tsp garlic powder
- 2 Tbsp cayenne pepper
- 2 Tbsp brown sugar or Swerve brown
- 1 tsp chili powder
- 2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt or to taste
- 2 Tbsp honey or Pyure sugar-free honey
Optional Garnishes
- Sliced dill pickles
- Nonfat plain Greek yogurt
Instructions
- Prepare the Vegetables: Dice the yellow onion and celery stalks into small pieces to ensure they cook evenly and build a flavorful base for the chili.
- Sauté Aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 5 to 7 minutes. This step helps develop a rich flavor foundation.
- Add Spices and Flavorings: Stir in the garlic powder, cayenne pepper, brown sugar, chili powder, smoked paprika, ground coriander, ground cumin, and salt. Mix well to coat the vegetables, allowing the spices to toast slightly and release their aroma, about 1 to 2 minutes.
- Incorporate Liquids and Beans: Pour in the low sodium chicken broth, petite diced tomatoes (with juices), and dill pickle brine. Add the rinsed and drained cannellini and pinto beans. Stir everything together thoroughly.
- Add Shredded Chicken: Fold in the shredded cooked chicken breast into the pot, ensuring it’s evenly distributed throughout the chili mixture.
- Simmer the Chili: Bring the chili to a boil, then reduce heat to low, cover, and let it simmer gently for 20 to 25 minutes. This allows the flavors to meld and the chili to thicken slightly.
- Finish with Sweetness: Stir in the honey or Pyure sugar-free honey at the end of cooking to balance the heat with sweetness. Adjust seasoning with additional salt if needed.
- Serve and Garnish: Ladle the chili into bowls and top with optional sliced dill pickles and a dollop of nonfat plain Greek yogurt to add creaminess and texture contrast.
Notes
- Adjust cayenne pepper amount to suit your heat preference; start with less if sensitive to spice.
- Using cooked shredded chicken saves time, but you can cook raw chicken breast before shredding.
- Swerve brown sugar and Pyure sugar-free honey are low-carb alternatives ideal for diabetic-friendly versions.
- Dill pickle brine adds a signature tang, so be cautious with additional salt.
- This chili reheats well and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.