Nashville Hot Chicken Chili: The Ultimate Comfort Food Recipe
Introduction to Nashville Hot Chicken Chili
Nashville Hot Chicken Chili is a delightful twist on the classic chili, bringing the fiery flavors of Nashville hot chicken right to your bowl. This dish perfectly balances the heat and comfort of a warm, hearty meal, making it ideal for chilly evenings or gatherings with friends and family. If you’re looking for something that warms you up from the inside out, this chili is the answer!
A Personal Story Behind My Nashville Hot Chicken Chili Journey
My love for Nashville Hot Chicken Chili began during a family gathering in the South. We were introduced to the vibrant flavors of Nashville hot chicken, and it inspired me to create a chili that combined that beloved taste with the comforting essence of a warm bowl of chili. Every spoonful reminds me of those joyful moments spent with loved ones, sharing stories and laughter.
What Makes This Nashville Hot Chicken Chili Recipe Special?
What sets this Nashville Hot Chicken Chili apart is its unique blend of spices that mimic the famous Nashville hot chicken flavor. The addition of shredded cooked chicken, cannellini and pinto beans, and a touch of dill pickle brine creates a complex flavor profile that is both spicy and savory. Plus, it’s quick and easy to make, making it a fantastic weeknight dinner option that doesn’t skimp on taste!
The Full Nashville Hot Chicken Chili Recipe
Ingredients
- 2 lbs shredded cooked chicken
- 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 (about 2 cups)
- 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, or to taste
- 2 tbsp honey or Pyure sugar-free honey
- Sliced dill pickles and nonfat plain Greek yogurt for garnish (optional)
Instructions
- In a small bowl, mix together the garlic powder, cayenne pepper, brown sugar, chili powder, smoked paprika, salt, ground coriander, and ground cumin. Stir well to combine.
- In a large bowl, add the shredded cooked chicken along with the dill pickle brine and the spice mixture. Toss until the chicken is evenly coated. Set aside to marinate for about 15 minutes.
- While the chicken marinates, dice the onion and celery. Rinse and drain the beans to remove any excess sodium.
- In a 5-quart pot or Dutch oven, heat the butter over medium-high heat. Once melted and bubbly, add the diced onion and celery. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
- Add the marinated chicken to the pot and stir well to combine with the vegetables. Then, pour in the chicken broth, beans, diced tomatoes, and honey. Mix until everything is thoroughly combined.
- Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 30 minutes. For deeper flavors, feel free to simmer longer!
- Serve the chili hot, garnished with sliced dill pickles and a dollop of nonfat plain Greek yogurt or sour cream to balance the heat. For an extra kick, consider adding hot sauce or hot chili oil.
Serving Suggestions and Variations for Nashville Hot Chicken Chili
This Nashville Hot Chicken Chili pairs wonderfully with warm rolls, crusty bread, or a side of buttery cornbread. If you prefer a milder version, simply reduce the cayenne pepper and chili powder to suit your taste. You can also add toppings like shredded cheese or avocado for added creaminess. Don’t hesitate to experiment with different beans or veggies for a personalized touch!
Frequently Asked Questions About Nashville Hot Chicken Chili
Can I make this chili in advance?
Yes! This chili can be made a day ahead and stored in the refrigerator. The flavors will develop even more overnight, making it taste even better the next day.
Is Nashville Hot Chicken Chili spicy?
Yes, it has a kick from the cayenne pepper. If you like it milder, consider reducing the amount of cayenne and chili powder.
Can I freeze leftovers?
Absolutely! This chili freezes well. Just let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories per Serving: 350
- Servings: 6
Nashville Hot Chicken Chili
Equipment
- 5-quart pot or Dutch oven For cooking the chili.
Ingredients
Main Ingredients
- 2 lbs shredded cooked chicken
- 1 15 oz can cannellini beans rinsed and drained
- 1 15 oz can pinto beans rinsed and drained
- 1 14 oz can petite diced tomatoes
- 2 cups low sodium chicken broth
- 1 medium yellow onion diced
- 4 medium stalks celery diced (about 2 cups)
- 1 4 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 ground coriander
- 1 tsp ground cumin
- 1 tsp salt or to taste
- 2 tbsp honey or Pyure sugar-free honey
- 1 sliced dill pickles for garnish (optional)
- 1 dollop nonfat plain Greek yogurt for garnish (optional)
Instructions
- In a small bowl, mix together the garlic powder, cayenne pepper, brown sugar, chili powder, smoked paprika, salt, ground coriander, and ground cumin. Stir well to combine.
- In a large bowl, add the shredded cooked chicken along with the dill pickle brine and the spice mixture. Toss until the chicken is evenly coated. Set aside to marinate for about 15 minutes.
- While the chicken marinates, dice the onion and celery. Rinse and drain the beans to remove any excess sodium.
- In a 5-quart pot or Dutch oven, heat the butter over medium-high heat. Once melted and bubbly, add the diced onion and celery. Sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
- Add the marinated chicken to the pot and stir well to combine with the vegetables. Then, pour in the chicken broth, beans, diced tomatoes, and honey. Mix until everything is thoroughly combined.
- Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 30 minutes. For deeper flavors, feel free to simmer longer!
- Serve the chili hot, garnished with sliced dill pickles and a dollop of nonfat plain Greek yogurt or sour cream to balance the heat. For an extra kick, consider adding hot sauce or hot chili oil.