Heat up your winter nights with our Nashville Hot Chicken Chili. Loaded up with poblanos, pinto beans, and plenty of hot chicken, this one is sure to light your fire.
Nashville Hot Chicken Chili
Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6
Ingredients: |
|
| 2 T | Olive Oil |
| 2 T | Butter |
| 3 | Celery Stalks, chopped |
| 1 | Yellow Onion, chopped |
| 3 | Garlic Cloves, minced |
| 1 | Poblano Pepper |
| 15 oz. | Pinto Beans |
| 15 oz | White Chili Beans |
| 1 T | Honky Tonk Hot Chicken Rub |
| 1 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 2 1/2 cups | Chicken Stock |
| 3 cups | Honky Tonk-Seasoned Chicken Breast, shredded |
| 1/3 cup | Refried Beans |
| 1 T | Cilantro, chopped |
| Sour Cream, for Serving |
Instructions:
- In a large sauce pot, heat butter and olive oil over medium heat. Add onion and celery and sauté 3 minutes. Then add garlic and poblano pepper. Sauté 2 minutes, then stir in canned beans, Honky Tonk Rub, cumin, and coriander. Sauté 2 more minutes.
- Add stock, and shredded Honky Tonk chicken. Simmer for 15 to 20 minutes.
- Turn off heat, then stir in refried beans and fresh cilantro. Serve warm with a dollop of sour cream and drizzle of hot chili oil.
