Spicy Nashville Hot Chicken Chili

This hearty meal combines the signature fiery heat of Nashville-style hot chicken with the comforting elements of a traditional bean chili. It is a bold, flavor-packed dish that works perfectly for game days or cold winter evenings. Using pre-cooked chicken makes the preparation quick and efficient.

List of ingredients

• 2 lbs shredded cooked chicken breast – rotisserie chicken works best for convenience.
• 15 oz. can cannellini beans, rinsed and drained – adds a creamy texture.
• 15 oz. can pinto beans, rinsed and drained – provides earthy flavor and heartiness.
• 14 oz can petite diced tomatoes – adds acidity and body to the base.
• 2 cups low sodium chicken broth – used for simmering and consistency.
• 1 medium yellow onion, diced – provides a savory aromatic foundation.
• 4 medium stalks celery, diced (about 2 cups) – adds a subtle crunch and depth.
• 1/4 cup unsalted butter – used for sautéing vegetables.
• 2 Tbsp dill pickle brine – a key ingredient for that authentic Nashville tang.
• 1 tsp garlic powder – for a concentrated savory taste.
• 2 Tbsp cayenne pepper – the primary source of the signature heat.
• 2 Tbsp brown sugar or Swerve brown – balances the spicy notes with sweetness.
• 1 tsp chili powder – adds a layer of traditional chili warmth.
• 2 tsp smoked paprika – provides a subtle wood-smoke flavor.
• 1/2 tsp ground coriander – adds a light citrusy note.
• 1 tsp ground cumin – gives the dish a characteristic earthy aroma.
• 1 tsp salt or to taste – enhances all other flavors.
• 2 Tbsp honey or Pyure sugar-free honey – tames the heat and adds gloss.
• Sliced dill pickles and nonfat plain Greek yogurt – optional garnishes for cooling.

step-by-step instructions

1. Prepare the spice blend: In a small mixing bowl, stir together the garlic powder, cayenne pepper, brown sugar, chili powder, smoked paprika, salt, ground coriander, and ground cumin until well combined.
2. Marinate the chicken: Place the shredded cooked chicken in a large mixing bowl. Pour in the dill pickle brine and add the prepared spice blend, tossing thoroughly until every piece of chicken is evenly coated. Set this aside to let the flavors penetrate the meat.
3. Prep the vegetables: While the chicken is marinating, dice your onion and celery. Open the cans of beans, rinse them under cold water, and drain them completely.
4. Sauté the aromatics: Place a 5-quart pot or Dutch oven over medium-high heat and add the unsalted butter. Once the butter is melted and bubbling, add the diced onion and celery. Cook for approximately 5 minutes, stirring occasionally, until the onions become translucent.
5. Combine chicken and vegetables: Add the marinated, seasoned chicken into the pot with the sautéed vegetables. Stir well to ensure the seasonings integrate with the butter and vegetables.
6. Simmer the chili: Pour in the chicken broth, rinsed beans, diced tomatoes, and honey. Stir the mixture until fully combined. Cover the pot and bring the liquid to a rolling boil.
7. Reduce and thicken: Once boiling, remove the lid and lower the heat to medium-low. Let the chili simmer uncovered for 30 minutes, or longer if you prefer a thicker consistency.
8. Garnish and serve: Ladle the chili into bowls. Top with sliced dill pickles and a dollop of nonfat plain Greek yogurt to balance the spice.

Alternative Cooking Methods

Slow Cooker Instructions

For a set-it-and-forget-it approach, combine all ingredients except the garnishes into a crockpot. Cook on High for 4 hours or on Low for 8 hours. This method allows the spices to meld deeply into the chicken and beans over several hours.

Pressure Cooker Method

Use the sauté function to melt butter and soften the onions and celery for 3-5 minutes. Turn off the sauté mode, add all remaining ingredients, and lock the lid. Set the timer for 5 minutes on Manual/High pressure, followed by a quick pressure release.

Customizing the Heat Levels

Reducing the Spice

If two tablespoons of cayenne is too intense, start with one tablespoon or even two teaspoons. You can always stir in more cayenne at the end of the cooking process to reach your desired heat level without overshooting it.

Increasing the Fire

For those who enjoy extreme heat, increase the cayenne pepper to 3 or 4 tablespoons. Additionally, you can stir in a few teaspoons of hot chili oil or a dash of habanero sauce just before serving to add a sharper, more immediate sting.

Ingredient Substitutions

Swapping the Bean Types

While cannellini and pinto beans are traditional, you can substitute them with kidney beans or black beans. Kidney beans provide a firmer texture, while black beans offer a slightly sweeter, creamier profile that complements the smoked paprika.

Sugar-Free Sweetener Options

To keep the recipe sugar-free, replace the brown sugar with Swerve Brown and the honey with Pyure sugar-free honey. These alternatives provide the necessary sweetness to balance the cayenne without adding refined sugars.

Using Different Protein Sources

If you do not have pre-cooked chicken, you can use poached chicken breasts or even cubed turkey. Ensure the meat is cooked through before adding it to the pot, as the 30-minute simmer is intended for flavor development rather than cooking raw meat.

Serving Suggestions

Classic Side Pairings

Serve this chili with warm cornbread or buttered Hawaiian rolls to mimic the experience of a Nashville hot chicken sandwich. The sweetness and softness of the bread provide a necessary contrast to the spicy, acidic notes of the chili.

Cooling Garnishes

Beyond Greek yogurt, consider adding sliced avocado or shredded Monterey Jack cheese. These fatty additions help coat the tongue and neutralize the capsaicin from the cayenne pepper, making the heat more manageable.

The Importance of Pickles

Do not skip the dill pickle slices as a garnish. The vinegar in the pickles cuts through the richness of the butter and the intensity of the spices, brightening the overall flavor profile of the dish.

Storage and Reheating

Refrigeration Guidelines

Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors often intensify and the heat mellows slightly after a night in the fridge, making the second day even more flavorful.

Freezing and Thawing

This recipe freezes exceptionally well for up to 4 months. Freeze the chili in individual portions using silicone molds or freezer bags, leaving a small amount of headspace for expansion. Thaw overnight in the refrigerator before reheating.

Reheating Methods

For best results, reheat the chili in a saucepan over medium-low heat, adding a splash of chicken broth if the mixture has become too thick. Alternatively, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between to ensure even warming.

Common Troubleshooting

Fixing Excessive Heat

If the chili is too spicy to eat, stir in an extra tablespoon of honey or a dollop of Greek yogurt directly into the pot. Adding more beans or a bit more chicken broth can also dilute the concentration of cayenne pepper.

Thickening a Watery Chili

If the chili is too thin, increase the simmer time by another 10-15 minutes with the lid off. Alternatively, mash a small portion of the beans against the side of the pot with a spoon and stir them back in to act as a natural thickener.

Adjusting Saltiness

Because chicken broth and pickle brine both contain salt, taste the chili before adding the final teaspoon of salt. If it is too salty, add a squeeze of fresh lime juice or a small amount of unsweetened tomato puree to balance the sodium.

Frequently Asked Questions

Can I use raw chicken instead of cooked?

Yes, but you must cube the raw chicken and brown it in the butter before adding the other ingredients. Ensure the chicken is cooked through during the simmering process, which may require an additional 10-15 minutes of cooking time.

Why use pickle brine in chili?

The pickle brine adds a tangy, acidic element that is characteristic of Nashville hot chicken. It helps the spices adhere to the meat and provides a flavor contrast that prevents the chili from tasting too heavy.

What is the best way to shred the chicken?

Using two forks to pull apart warm chicken breasts is the most traditional method. For larger quantities, a stand mixer with a paddle attachment on low speed can shred several pounds of chicken in seconds.

Is this recipe suitable for a slow cooker?

Yes, this recipe is highly adaptable for a slow cooker. Simply add all the ingredients except the garnishes and cook on low for 8 hours or high for 4 hours for a convenient meal.

Spicy Nashville Hot Chicken Chili

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• Author: samanthahayes
• Total Time: 45 minutes
• Yield: 10 servings 1x
• Diet: General

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Description

A delicious twist on classic chili! This flavorful recipe combines the spice and heat of Nashville-style hot chicken with traditional chili ingredients like beans and tomatoes you’re gonna love.

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Ingredients

Scale 1x2x3x

• 2 lbs shredded cooked chicken breast
• 15 oz. can cannellini beans, rinsed and drained
• 15 oz. can pinto beans, rinsed and drained
• 14 oz can petite diced tomatoes
• 2 cups low sodium chicken broth
• 1 medium yellow onion, diced
• 4 medium stalks celery, diced
• 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
• 2 Tbsp honey or Pyure sugar-free honey
• sliced dill pickles and nonfat plain Greek yogurt for garnish (optional)

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Instructions

1. Step: In a small bowl, combine garlic powder, cayenne, brown sugar, chili powder, smoked paprika, salt, ground coriander, and ground cumin. Stir well to mix the seasonings.
2. Step: Place shredded, cooked chicken in a large bowl and add the dill pickle brine and the seasonings. Toss the chicken with the brine and seasonings until evenly coated. Set it aside to marinate.
3. Step: While the chicken marinates, dice the onion and celery. Then rinse and drain the beans.
4. Step: Heat a 5-quart pot or Dutch oven on medium-high heat and add the butter. When the butter is melted and bubbly, add the onion and celery. Saute for about 5 minutes, stirring occasionally, until the onion becomes translucent.
5. Step: Add the shredded, seasoned chicken to the pot and stir.
6. Step: Next, add the chicken broth, beans, diced tomatoes, and honey. Stir until combined, then cover the pot and bring it to a boil.
7. Step: Reduce the heat to medium-low and simmer for 30 minutes.
8. Step: Serve the chili with sliced dill pickles and either nonfat plain Greek yogurt or sour cream.

Notes

Crockpot Method: Simply add all the ingredients (except for the garnish items) to a crockpot and cook on High for 4 hours. Instant Pot Method: Set the Instant Pot to Saute and add the butter. When melted and bubbly, saute onions and celery for 3-5 minutes. Add remaining ingredients (except garnish), select Manual, lock the lid, and set the timer to 5 minutes. Use quick pressure release.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Entrees
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 342 kcal
• Sugar: 11 g
• Sodium: 691 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 6 g
• Protein: 37 g
• Cholesterol: 90 mg