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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.