Nashville Hot Chicken Chili
A spicy and comforting chili that captures the flavors of Nashville hot chicken.
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.
Notes
For a milder version, reduce the cayenne pepper and chili powder. This chili pairs wonderfully with rolls, bread, or cornbread with butter.