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Nashville Hot Chicken Chili’s Amazing Kick

Nashville Hot Chicken Chili
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A fiery and flavorful twist on traditional chili, this Nashville Hot Chicken Chili combines tender shredded chicken with the iconic spicy, tangy flavors of Nashville hot chicken, creating a crave-worthy and comforting dish perfect for spice lovers.

Ingredients

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  • 2 cups Shredded Cooked Chicken
  • 1/4 cup Dill Pickle Brine
  • 1 can Cannellini Beans
  • 1 can Pinto Beans
  • 1 can Diced Tomatoes
  • 3 cups Chicken Broth
  • 1 medium Yellow Onion
  • 2 stalks Celery
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Brown Sugar or Swerve Brown
  • 2 tablespoons Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • 1 tablespoon Honey or Pyure Sugar-Free Honey
  • 1/2 cup Sliced Dill Pickles
  • 1 batch Cornbread or Warm Rolls

Instructions

  1. In a mixing bowl, combine garlic powder, cayenne pepper, brown sugar, chili powder, smoked paprika, salt, ground coriander, and ground cumin. Stir until uniform.
  2. Toss shredded chicken in dill pickle brine, ensuring it is evenly coated. Add spice mixture and mix thoroughly. Let marinate for about 15 minutes.
  3. Dice yellow onion and celery. Rinse and drain cannellini and pinto beans.
  4. In a Dutch oven over medium heat, melt unsalted butter. Add diced onion and celery, and sauté for about 5 minutes until translucent.
  5. Add marinated chicken to the pot, stirring to combine. Cook for an additional 2-3 minutes.
  6. Pour in chicken broth, add drained beans and diced tomatoes, and drizzle in honey. Stir well to combine.
  7. Increase heat to high and bring to a boil. Reduce heat to low, cover, and let simmer for about 30 minutes.
  8. Stir chili one last time, taste, and adjust seasoning if necessary. Serve topped with dill pickles and Greek yogurt or sour cream.

Notes

  • Pair with cornbread or warm rolls to balance the spiciness.
  • Adjust spices according to personal taste.

Nutrition

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