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Spicy Nashville Hot Chicken Chili for Cozy Evenings

Experience the fiery warmth of Spicy Nashville Hot Chicken Chili, perfect for dinner parties or cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Base
  • 1.5 pounds Boneless Skinless Chicken Thighs/Breasts Shredded rotisserie chicken can be used.
  • 2 tablespoons Olive Oil Any cooking oil can work.
  • 1 medium Onion Use yellow or white onions.
  • 1 medium Green Bell Pepper Substitute with any color bell pepper.
  • 1 medium Jalapeño Optional, omit for milder chili.
  • 3 cloves Garlic Use fresh minced garlic.
For the Spices
  • 2 tablespoons Chili Powder Key spice blend.
  • 1 tablespoon Smoked Paprika Regular paprika can substitute.
  • 0.5 teaspoon Cayenne Pepper Adjust for spice preference.
  • 1 teaspoon Ground Cumin Optional but recommended.
  • Black Pepper To taste.
  • Salt To taste.
For the Chili Base & Acidity
  • 1 can (14.5 oz) Diced Tomatoes (canned with juice) Can use fresh tomatoes.
  • 3 cups Chicken Broth Vegetable broth can substitute.
  • 0.5 cup Nashville Hot Chicken Sauce or Spicy Sauce Use your favorite hot sauce.
  • 2 tablespoons Brown Sugar Optional for sweetness.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can substitute.
For Added Texture
  • 1 can Pinto Beans Drained and rinsed.
  • 1 can Kidney Beans Drained and rinsed.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Spicy Nashville Hot Chicken Chili
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, diced green bell pepper, and the optional jalapeño. Sauté for about 5 minutes until the vegetables soften.
  2. Add 3 minced garlic cloves and cook for an additional minute. Sprinkle in 2 tablespoons of chili powder, 1 tablespoon of smoked paprika, ½ teaspoon of cayenne pepper, 1 teaspoon of ground cumin, and season with salt and black pepper. Cook for 1 minute until aromatic.
  3. Add 1 to 1.5 pounds of chicken to the pot, mixing thoroughly. Pour in 1 can of diced tomatoes, 3 cups of chicken broth, and ½ cup of hot sauce. Stir in 2 tablespoons of brown sugar and 2 tablespoons of apple cider vinegar.
  4. Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes.
  5. Carefully remove the chicken from the pot and shred it. Return the shredded chicken to the pot.
  6. Drain and rinse the beans before adding them to the pot. Simmer uncovered for an additional 10 minutes.
  7. Taste and adjust seasonings as needed, then serve the chili hot, garnished with cheese, sour cream, and herbs.

Notes

Store leftover chili in the fridge for up to 3 days or freeze for up to 3 months.