Description
A bold and smoky Nashville hot chicken chili made with tender chicken, beans, and a fiery spice blend. Perfect for weeknights or game day.
Ingredients
2 tbsp olive oil
1 lb ground chicken
1 large onion, diced
3 garlic cloves, minced
1 tbsp smoked paprika
2–3 tbsp cayenne pepper (adjust to heat preference)
1 tbsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 can (14 oz) crushed tomatoes
2 cups chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 tbsp dill pickle brine
Optional toppings: sour cream, shredded cheddar, sliced pickles, green onions
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic, cooking until softened.
2. Add ground chicken and cook until lightly browned, breaking it apart as it cooks.
3. Stir in smoked paprika, cayenne, chili powder, cumin, salt, and pepper.
4. Add crushed tomatoes, chicken broth, beans, and pickle brine. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes until thickened.
6. Taste and adjust seasoning or heat level before serving.
7. Top with sour cream, cheddar, pickles, or green onions as desired.
Notes
For less heat, reduce cayenne to 1 tbsp.
For more heat, add extra cayenne or a diced jalapeño.
Can be made in a crockpot or pressure cooker (see post for instructions).
Chili tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg