Grilled Chicken Hatch Chile Chili
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Ingredients57 m servings 380 cals
Original recipe yields 4 servings
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
- Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
- Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.
Per Serving: 380 calories; 13.8 g fat; 29.5 g carbohydrates; 35.8 g protein; 106 mg cholesterol; 1148 mg sodium. Full nutrition