This Nashville Hot Chicken Chili is a spicy twist on classic chili! With tender pieces of chicken, beans, and a kick of heat, it’s perfect for those chilly nights.
Just imagine the delicious blend of spices warming you up from the inside. I love serving mine with some cornbread—you know, just to soak up all that tasty goodness! 🌶️
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for a more tender bite, but breasts work too. If you’re short on time, shredded rotisserie chicken is a quick alternative.
Beans: Pinto and kidney beans add creaminess and texture. You can swap with black beans or chickpeas if that’s what you have on hand.
Hot Sauce: Nashville hot sauce brings the authentic flavor—don’t skip it! If unavailable, a spicy cayenne hot sauce can work, or use a mix of hot pepper flakes for some kick.
Cilantro: Fresh cilantro gives it a nice touch, but if you’re not a fan, parsley is a great substitute for garnish.
How Do I Get the Chicken Just Right?
Cooking the chicken properly is key to this chili. Here’s how to nail it:
- Start by sealing the chicken in the pot with the hot broth to lock in that delicious flavor.
- Simmer over medium to low heat, ensuring it doesn’t boil too rapidly. Gentle cooking keeps the chicken moist.
- After cooking, always shred it while still warm for easier handling and better texture.
These steps will help keep your chicken juicy and flavorful in the chili, making each bite delightful! Enjoy your cooking adventure!
Nashville Hot Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken broth
- 1 tbsp hot sauce (preferably Nashville hot sauce or a spicy cayenne hot sauce)
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper (adjust to preferred heat level)
- Salt and black pepper, to taste
For Topping:
- 1/4 cup chopped fresh cilantro
- Pickled jalapeño slices
- Shredded cheddar cheese, optional
How Much Time Will You Need?
This Nashville Hot Chicken Chili takes about 15 minutes to prep and around 50 minutes total, including cooking time. It’s a quick and hearty meal perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes, until it’s soft and translucent. Then, stir in the minced garlic and cook for another minute until it’s fragrant—this is where all that great flavor starts!
2. Cook the Chicken:
Add the whole chicken breasts or thighs to the pot and pour in the chicken broth. Bring this mixture to a boil. Once boiling, lower the heat to a simmer and let it cook for about 15-20 minutes, or until the chicken is fully cooked through.
3. Shred the Chicken:
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. This will help it mix well with all the other ingredients.
4. Combine All the Ingredients:
Return the shredded chicken back to the pot. Add in the drained pinto and kidney beans, diced tomatoes, hot sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, cumin, cayenne pepper, and some salt and black pepper. Stir everything together until well combined.
5. Let it Simmer:
Allow the chili to simmer uncovered for 20-30 minutes. Stir occasionally to help the flavors meld really well and let the chili thicken a bit. You can adjust the heat by adding more cayenne or hot sauce if you like it spicier.
6. Serve It Up:
Taste your chili one last time to adjust any seasonings, then serve it hot! Top each bowl with pickled jalapeño slices, a sprinkle of fresh cilantro, and some shredded cheddar cheese, if you want. Enjoy it with a side of cornbread or your favorite chili accompaniments!
Enjoy this flavorful Nashville Hot Chicken Chili with its signature spicy, tangy kick and tender chicken pieces!
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Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it first! Thaw overnight in the fridge or place it in a sealed plastic bag submerged in cold water for quicker thawing. Once thawed, follow the recipe as directed and cook it until fully done.
Can I Make This Chili Ahead of Time?
Absolutely! You can prepare this chili a day in advance. Just let it cool completely after cooking, then store it in an airtight container in the fridge. When you’re ready to serve, reheat it on the stove over low heat, adding a splash of broth or water if needed.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. You can also freeze leftovers for up to 3 months—just thaw in the fridge overnight before reheating.
How Can I Adjust the Spice Level?
If you prefer a milder chili, reduce the amount of cayenne pepper and hot sauce at the start. You can always add more spice later after tasting. For extra heat, try adding more jalapeño slices or a pinch of red pepper flakes while it simmers. Enjoy the customization!
