Grilled Chicken Hatch Chile Chili

Grilled Chicken Hatch Chile Chili
  • 6 boneless chicken thighs
  • 4 Hatch chile peppers
  • 2 cups water, divided
  • 1 large white onion, diced
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained
  • 1 (1.25 ounce) package white chicken chili seasoning mix (such as McCormick®)


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
  3. 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.
  4. 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.

05/10/2018
Grilled Chicken Hatch Chile Chili, recipe PT15M PT1H 5 455 calories

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