Nashville Hot Chicken Chili
A bold and spicy chili that combines the fiery flavors of Nashville hot chicken with the hearty comfort of traditional chili, making it perfect for gatherings or cozy nights.
Ingredients
Main Ingredients
- 1 pound ground chicken You can substitute with ground turkey or a plant-based alternative.
- 1 tablespoon Nashville hot chicken seasoning Adjust according to spice preference.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed Can substitute with other beans like pinto.
- 1 can (15 oz) black beans, drained and rinsed Feel free to substitute.
- 2 cups chicken broth Use certified gluten-free broth for a gluten-free option.
- 1 tablespoon olive oil
- to taste Salt and pepper Adjust seasoning as needed.
Instructions
Preparation
- Gather all your ingredients. Dice the onion, mince the garlic, and drain and rinse the kidney and black beans.
Cooking the Base
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until translucent and fragrant, about 3-4 minutes.
Add Ground Chicken
- Add ground chicken, breaking it up with a spatula. Cook until browned, about 5-7 minutes.
Season the Chicken
- Stir in the Nashville hot chicken seasoning and let the spices bloom for about a minute.
Incorporate Vegetables
- Add diced tomatoes, kidney beans, and black beans. Stir until well combined.
Pour in the Chicken Broth
- Pour in the chicken broth, stir, and bring the mixture to a simmer.
Simmer for Flavor
- Allow the chili to simmer for about 20 minutes. If too thick, add more broth.
Adjust Seasoning
- Taste the chili and add salt and pepper to your liking.
Notes
For extra flavor, add a dash of Worcestershire sauce or hot sauce while simmering. Garnish with fresh herbs before serving.