Nashville Hot Chicken Chili
A spicy and hearty chili infused with the bold flavors of Nashville hot chicken, perfect for family meals or gatherings.
Ingrédients
Main Ingredients
- 1 pound ground chicken Can substitute with ground turkey or plant-based meat.
- 1 tablespoon Nashville hot chicken seasoning Adjust to taste for spice level.
- 1 medium onion, diced Yellow or white onion works best.
- 2 cloves garlic, minced Freshly minced for best flavor.
- 1 can (14.5 oz) diced tomatoes No added sugar or salt preferred.
- 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 For added protein and fiber.
- 2 cups chicken broth Vegetable broth for a vegetarian option.
- 1 tablespoon olive oil For sautéing the vegetables.
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- Gather all the ingredients. Dice the onion and mince the garlic. Drain and rinse the kidney and black beans.
Cooking
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté for 3-4 minutes until translucent.
- Add the ground chicken to the pot, breaking it up with a spatula, and cook for 5-7 minutes until browned.
- Stir in the Nashville hot chicken seasoning and let the spices bloom for about a minute.
- Add the diced tomatoes, kidney beans, and black beans. Mix thoroughly.
- Pour in the chicken broth and bring to a gentle simmer.
- Allow the chili to simmer for about 20 minutes, stirring occasionally. Add more broth if it becomes too thick.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
This chili can be customized with various toppings such as shredded cheese, sour cream, green onions, and jalapeños. For meal prep, store in airtight containers and refrigerate for up to 3-4 days or freeze for up to 3 months.