This Nashville Hot Chicken Chili packs a punch with spicy chicken, hearty beans, and a zesty kick! It’s warm, comforting, and perfect for chilly nights.
If you love chili with some heat, this one is for you! I can’t resist adding a dollop of sour cream on top to cool things down a bit. Trust me, it’s a cozy winner!
Key Ingredients & Substitutions
Chicken: Cooked and shredded chicken is the star of this chili. I like using rotisserie chicken for ease, but leftover grilled chicken works well too. If you prefer a vegetarian option, substitute with shredded jackfruit or a mix of mushrooms and beans.
Cayenne Pepper: This gives the chili its heat. If you’re sensitive to spice, reduce the amount or use a milder chili powder instead. You can also mix in some smoked paprika for a nice blend of flavors without the heat.
Beans: Pinto and kidney beans add texture and protein to the chili. Feel free to swap them for black beans or chickpeas if you prefer. Canned beans work well, but if you’re up for it, cooking dried beans is a great option.
Fresh Herbs: Topping with fresh cilantro or green onions adds a burst of freshness. If you’re not a cilantro fan, green onions alone are a great choice, or you can skip entirely!
How Do You Make Sure the Chili is Flavor-Packed?
A common challenge is balancing flavors in chili. Here are some techniques to help you succeed:
- Start with aromatics: Sauté your onions and garlic until soft to build a flavor base.
- Layering spices: Add spices and tomato paste early, letting them bloom in the oil. This enhances their flavor.
- Simmering: Allow the chili to simmer so the flavors meld together. Don’t rush this step! 30 minutes is ideal.
- Taste and adjust: Before serving, taste your chili and adjust the seasonings as needed. A pinch of salt or a dash of sugar can elevate the flavors significantly.
Using these tips, you’ll ensure your Nashville Hot Chicken Chili is both delicious and satisfying. Enjoy cooking!
Nashville Hot Chicken Chili
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 pound chicken breasts, cooked and shredded
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 tablespoons cayenne pepper
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar
- Pickled jalapeño slices, for topping
- Sour cream, for topping
- Fresh cilantro or green onions, chopped for garnish
How Much Time Will You Need?
This Nashville Hot Chicken Chili takes about 15-20 minutes to prepare and around 30 minutes to cook, giving you a total of approximately 45-50 minutes from start to finish. It’s quick enough for a weekday dinner but delicious enough for special occasions!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, add the diced onions and sauté until they are softened, about 5 minutes. This builds the base flavor for your chili!
2. Add the Garlic:
Add the minced garlic to the pot and cook for an additional minute, stirring often to prevent it from burning. You’ll love the fragrant aroma it creates!
3. Season it Up:
Now it’s time to add the cayenne pepper, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and brown sugar. Stir well to mix all the spices with the onions and garlic.
4. Incorporate Tomato Paste:
Add the tomato paste and continue cooking for about 2 minutes, stirring frequently. This enhances the depth of flavor in your chili!
5. Add the Liquids:
Pour in the diced tomatoes and chicken broth, stirring everything to combine. Use your spoon to scrape up any browned bits from the bottom of the pot—these add great flavor!
6. Mix in Chicken and Beans:
Add the cooked shredded chicken along with the pinto and kidney beans. Stir everything together until well combined. It’s starting to look and smell good!
7. Simmer the Chili:
Bring the chili to a boil, then reduce the heat and let it simmer for 30 minutes. Stir occasionally to keep the chili from sticking to the bottom of the pot.
8. Taste and Adjust:
After simmering, taste your chili and adjust the seasoning if necessary. This is your opportunity to make it just how you like it!
9. Serve and Garnish:
Serve the chili hot in bowls and top with a dollop of sour cream, pickled jalapeño slices, and fresh cilantro or green onions for that extra flair.
10. Enjoy with Bread:
Pair your delicious Nashville Hot Chicken Chili with warm cornbread or your favorite bread to soak up all that great flavor!
Enjoy this bold and spicy Nashville Hot Chicken Chili that brings the iconic Nashville hot chicken flavors into a comforting bowl of chili!
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Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just be sure to thaw it completely before cooking. Thaw the chicken overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, cook and shred it as directed in the recipe.
Can I Make This Chili Ahead of Time?
Absolutely! You can prepare the chili in advance and store it in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave until heated through. The flavors may even improve after sitting for a day!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat!
How Can I Adjust the Spice Level?
If you prefer a milder chili, you can reduce the amount of cayenne pepper or use a milder chili powder instead. You can always add more heat later if you find it too mild. To cool it down when serving, top with a generous dollop of sour cream!