The Best Nashville Hot Chicken Chili

I’ve been making this Nashville Hot Chicken Chili for casual weeknights and game days ever since a spicy craving collided with a pantry full of beans. It’s a bold, tangy chili that borrows Nashville hot chicken flavors — cayenne, smoked paprika, butter, and pickle brine — then softens them with beans, tomatoes, and shredded chicken. The result is spicy, slightly sweet, and impossibly comforting.

Why you’ll love this dish

This chili gives you the best of two worlds: the fiery, buttery punch of Nashville hot chicken with the crowd-pleasing comfort and bulk of a bean chili. It’s fast when you use shredded rotisserie chicken, feeds a crowd without breaking the bank, and holds up well for leftovers — perfect for game day, chilly evenings, or when you want something with heat and heart.

“A perfect blast of spice and comfort—this chili tastes like the best parts of Nashville hot chicken tucked into a warm, hearty bowl.” — a weekly-tester review

Unique benefits:

• Quick: With pre-cooked chicken it’s mostly sauté-and-simmer.
• Economical: Canned beans and pantry spices stretch the protein.
• Customizable heat: Adjust cayenne and smoked paprika to taste.
• Party-friendly: It scales easily and pairs with dips or bread.

The cooking process explained

Quick overview so you know what to expect:

1. Sauté aromatics (onion, celery) in butter for a savory base.
2. Add spices to bloom their flavors in the fat.
3. Stir in tomatoes, broth, beans, and shredded chicken.
4. Finish with dill pickle brine, honey and a final taste-and-adjust step.
5. Simmer briefly so flavors meld, then serve with pickles and yogurt or bread.

This is a stovetop chili that takes advantage of fat (butter) and acid (pickle brine) to recreate that Nashville-hot profile without frying chicken or making a separate hot oil.

What you’ll need

• 2 lbs shredded cooked chicken breast (rotisserie or poached and shredded)
• 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 (substitute vegetable broth for a lighter flavor)
• 1 medium yellow onion, diced
• 4 medium stalks celery, diced (about 2 cups)
• 1/4 cup unsalted butter (use olive oil for dairy-free)
• 2 Tbsp dill pickle brine (adds signature tang — sub 1 Tbsp if cautious)
• 1 tsp garlic powder (or 2 cloves fresh, minced)
• 2 Tbsp cayenne pepper (very spicy — reduce to 1 tsp for mild)
• 2 Tbsp brown sugar or Swerve brown
• 1 tsp chili powder
• 2 tsp smoked paprika (key for smoky depth)
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt, or to taste
• 2 Tbsp honey or Pyure sugar-free honey
• Sliced dill pickles and nonfat plain Greek yogurt to garnish (optional)

Notes/substitutions inline:

• Chicken: Rotisserie chicken saves time. Leftover Thanksgiving turkey is also great.
• Beans: Any mix of white or red beans works. For no-bean chili, increase chicken and reduce broth.
• Heat: Cayenne is intense here; consider using 1–2 tsp plus a pinch, then increase after tasting.
• Sweetener: Brown sugar rounds the heat; sugar-free options (Swerve, Pyure) work fine.

How to prepare it

1. Prep: Dice the onion and celery, rinse beans, shred chicken. Measure spices and liquids so they’re ready.
2. Melt butter in a large pot over medium heat.
3. Sauté onion and celery until translucent, about 5–7 minutes.
4. Add garlic powder and all dry spices (cayenne, chili powder, smoked paprika, coriander, cumin). Stir 30–45 seconds to bloom the spices — this deepens flavor.
5. Stir in brown sugar until it dissolves into the butter-spice mix.
6. Add diced tomatoes and chicken broth. Scrape any browned bits from the bottom of the pot.
7. Stir in both cans of beans and shredded chicken.
8. Add dill pickle brine and honey. Season with salt and bring to a low simmer.
9. Reduce heat and simmer 10–15 minutes uncovered to marry flavors. Taste and adjust salt, sweetener, or cayenne as needed.
10. Serve hot with sliced dill pickles and a dollop of Greek yogurt if desired.

Best ways to enjoy it

• Classic bowl: Ladle over rice or spoon into a deep bowl. Top with sliced dill pickles and yogurt to temper heat.
• With bread: Serve with buttered white bread, cornbread, or crusty rolls for soaking up sauce.
• For game day: Offer tortilla chips and shredded cheese for chili nachos. Add chopped scallions and pickled red onions.
• Sandwich style: Pile chili onto toasted buns for a spicy sloppy-Joe vibe.
• Drink pairing: A crisp lager or an off-dry Riesling balances the heat nicely.

Storage and reheating tips

• Refrigerator: Cool to room temperature (within 2 hours), store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers; freeze up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low-medium heat, stirring occasionally, until steaming and at least 165°F (74°C). Microwave in covered bowl, stirring halfway through.
• Safety note: Never refreeze previously thawed chili unless you first cooked it again after thawing. Discard if left at room temperature more than 2 hours.

Pro chef tips

• Bloom your spices: Toasting spices briefly in butter or oil unlocks flavor and prevents raw spice bitterness.
• Control heat in layers: Start with less cayenne and add a pinch at the end if needed. The honey and brown sugar help balance the heat.
• Use pickle brine wisely: It’s the secret tang — 2 Tbsp gives authentic flavor but reduce if you’re sensitive to vinegar.
• Texture control: If the chili seems thin after simmering, simmer uncovered longer to reduce, or stir in a 1 Tbsp cornstarch slurry for instant thickening.
• Quick shred: Warm chilled cooked chicken in the microwave 20–30 seconds to make shredding easier.
• One-pot option: Sear raw chicken breasts in the pot first, add broth, simmer until cooked through, then shred in pot to save a pan and boost flavor.

Flavor swaps

• Milder version: Cut cayenne to 1 tsp, keep smoked paprika for flavor without the heat.
• Beef or turkey: Swap shredded chicken for ground turkey or beef; brown meat first, then follow the recipe.
• Vegetarian: Replace chicken with extra beans plus roasted sweet potato or crumbled tempeh. Use vegetable broth and olive oil instead of butter.
• Smokier: Add a chipotle in adobo or 1 tsp chipotle powder for a smoky, slightly fruity heat.
• Creamy variant: Stir in 1/2 cup sour cream or cream cheese at the end for a creamier, milder chili.

Your questions answered

Q: How long does this chili take from start to finish?
A: About 30–40 minutes using pre-cooked chicken (10 minutes to prep, 20–30 minutes to sauté and simmer).

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: combine ingredients (except dairy garnishes) and cook on low 4–6 hours. Instant Pot: use sauté to brown aromatics, then pressure cook for 5 minutes and quick release. Add thinner liquids as needed.

Q: Is this safe for kids?
A: The heat level as written is high. Reduce cayenne and use Greek yogurt toppings to tame spice for younger eaters.

Q: Can I use fresh garlic instead of garlic powder?
A: Yes. Use 2 cloves minced fresh garlic; add with the onion and sauté until fragrant.

Q: How spicy is 2 Tbsp cayenne?
A: Very spicy — this amount suits heat lovers. Begin with 1 tsp to 1 Tbsp and adjust after tasting.

Conclusion

If you want more inspiration or alternative takes on this fiery hybrid, check out these recipe pages: Some Like it Hot: The Best Nashville Hot Chicken Chili Recipe and Hot Chicken Chili – My Modern Cookery. They offer useful variations and plating ideas that pair well with this version.

Nashville Hot Chicken Chili

A bold, tangy chili that combines the flavors of Nashville hot chicken with beans, tomatoes, and shredded chicken for a spicy, comforting dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs shredded cooked chicken breast (rotisserie or poached and shredded) Rotisserie chicken saves time.
• 15 oz can cannellini beans, rinsed and drained Any mix of white or red beans works.
• 15 oz can pinto beans, rinsed and drained Any mix of white or red beans works.
• 14 oz can petite diced tomatoes
• 2 cups low sodium chicken broth Substitute vegetable broth for a lighter flavor.
• 1 medium yellow onion, diced
• 4 medium stalks celery, diced (about 2 cups)
• 1/4 cup unsalted butter Use olive oil for dairy-free.
• 2 Tbsp dill pickle brine Adds signature tang — sub 1 Tbsp if cautious.
• 1 tsp garlic powder Or 2 cloves fresh, minced.
• 2 Tbsp cayenne pepper Very spicy — reduce to 1 tsp for mild.
• 2 Tbsp brown sugar or Swerve brown Brown sugar rounds the heat; sugar-free options work fine.
• 1 tsp chili powder
• 2 tsp smoked paprika Key for smoky depth.
• 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 For garnish.
• nonfat plain Greek yogurt For garnish.

Method

 

Preparation

1. Dice the onion and celery, rinse beans, shred chicken, and measure spices and liquids so they’re ready.
2. Melt butter in a large pot over medium heat.

Cooking

1. Sauté onion and celery until translucent, about 5–7 minutes.
2. Add garlic powder and all dry spices (cayenne, chili powder, smoked paprika, coriander, cumin). Stir 30–45 seconds to bloom the spices.
3. Stir in brown sugar until it dissolves into the butter-spice mix.
4. Add diced tomatoes and chicken broth, scraping any browned bits from the bottom of the pot.
5. Stir in both cans of beans and shredded chicken.
6. Add dill pickle brine and honey, season with salt and bring to a low simmer.
7. Reduce heat and simmer uncovered for 10–15 minutes to marry flavors. Taste and adjust salt, sweetener, or cayenne as needed.
8. Serve hot with sliced dill pickles and a dollop of Greek yogurt if desired.

Notes

This chili is quick to make with pre-cooked chicken and is perfect for game days or chilly evenings. It can be adjusted for heat and is freezable.