Home / Healthy Recipes / Easy Nashville Hot Chicken Chili Recipe
ByKim and Kalee
This post may contain affiliate links. All opinions shared are my own. As an Amazon Associate I earn from qualifying purchases. Click to view our full disclosure.
This Nashville Hot Chicken Chili is spicy, hearty, and a family-favorite on a chilly night! Packed with cannelloni, chili, and kidney beans – it’s full of fiber while staying low calorie! So skip the fried chicken tonight and cozy up with a bowl of this!
If you don’t live close to Nashville or you’re just looking for a lower calorie, healthier option — you’re going to love our Nashville Hot Chicken Chili!
I received JM Thomason Hot Chicken Seasoning in a goodie bag from an event, and it honestly sat in my pantry for months.
I love Hattie B’s in hot chicken in Nashville, but I am not one to fry chicken at home for two reasons:
- The idea of the hot oil splattering me and hitting me scares me to death
- Hattie B’s is only about 45 minutes away. LOL!
If you don’t have the JM Thomason Hot Chicken Seasoning don’t worry – you can make your own. We just love this brand’s flavor, and it’s also straight out of Nashville!! (Well, Franklin, but that’s where all of the country singers live).
What to Pair it With
- We served our chili with grilled cheeses, and it was delicious!! It also help cut the spiciness too!
- Pickles are also a great topper for this chili! It sounds weird, but after all – you put pickles with Nashville hot chicken. Try it!
- Cornbread would be great! If you’re one that loves heat, try our jalapeño cornbread!
- Looking for a wine to serve with it? We like a Chardonnay (Wente’s is good and pretty easy to find) or a dry Cabernet Sauvignon (preferably partially oaked)
What You’ll Need
1.5lbs of boneless, skinless breasts (you can use a whole bird or dark meat as well – just no bones)
2 tbsp canola oil (Extra virgin olive oil works too!)
2 tablespoons JM Thomason hot chicken season (or something similar)
1 tablespoon brown sugar
1 tablespoon chili
1 tsp garlic
1 tsp onion
1/3 cup water
2 cans white cannelloni beans (14.5oz)
1 can Bush’s chili cannelloni beans (14.5oz)
1 can Bush’s chili kidney means in medium heat (14.5oz)
2 cans diced tomatoes (14.5oz)
How to Make Nashville Hot Chicken Chili
- Place chicken breasts in a baking pan, top with a sprinkle of hot chicken seasoning, olive oil, salt and pepper. Bake your chicken breast until cooked through. I baked it at 400 for 35 minutes.
- Get the oil and seasoning simmering on the stove (on low). As it simmers shred the chicken in the same pan (keeping any juices that came off of it while it cooked in the pan).
- Add the shredded chicken to the soup pot. Add in all of your cans. Let it simmer until you’re ready to eat – the longer the better!
- Top with cheddar cheese, pickles (like hot chicken would be), or consider doing grilled cheese with it!
It is spicy! So be prepared or do less seasoning
You may also like:
- Turkey Chili Crock Pot Recipe
- Classic Beef Homemade Chili
- Buffalo Chicken Dip Crock Pot Recipe
- Kentucky Butter Bundt Cake
Yield: 8 servings
Easy Nashville Hot Chicken Chili Recipe
This Nashville Hot Chicken Chili is spicy, hearty, and a family-favorite on a chilly night! Packed with cannelloni, chili, and kidney beans - it's full of fiber while staying low calorie!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Ingredients
- 1.5lbs of Chicken Breast (I used boneless, skinless breasts)
- 2 tbsp canola
- 2 tablespoons JM Thomason hot chicken seasoning (or something similar)
- 1 tablespoon brown sugar
- 1 tablespoon chili
- 1 tsp garlic
- 1 tsp onion
- 1/3 cup water
- 2 cans white cannelloni beans (14.5oz)
- 1 can Bush’s chili cannelloni beans (14.5oz)
- 1 can Bush’s chili kidney means in medium heat (14.5oz)
- 2 cans diced tomatoes (14.5oz)
Instructions
- Place chicken breasts in a baking pan, top with a sprinkle of hot chicken seasoning, olive oil, salt and pepper. Bake your chicken breast until cooked through. (I baked it at 400 for 35 minutes.)
- Get the oil and seasoning simmering on the stove (on low). As it simmers shred the chicken in the same pan (keeping any juices that came off of it while it cooked in the pan).
- Add the shredded chicken to the soup pot. Add in all of your cans. Let it simmer until you’re ready to eat - the longer the better!
- Top with cheddar cheese, pickles (like hot chicken would be), or consider doing grilled cheese with it!
- Enjoy!
Notes
- It is spicy! So be prepared or do less seasoning.
- The longer is simmers the better it is!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 420Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 625mgCarbohydrates: 33gNet Carbohydrates: 26gFiber: 7gSugar: 4gProtein: 44g
Nutrition is only an approximate and may not be accurate.
Love this recipe?
Please leave a comment on the blog or share a photo on Instagram
Kim and Kalee
Kim and Kalee started Sorey Fitness in 2011 to help women hit their wellness goals. They've been featured in Women's World and the New York Post and were named Elite Beachbody Coaches.
They've personally coached 7,350 women virtually over the years, and Kim is a certified nutrition coach (CNC) through NASM.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
