Ingredients

• 1 tablespoon olive oil
• 1.5 pounds skinless , boneless chicken breast halves - cubed
• 1 bunch green onions , thinly sliced
• 1 red bell pepper , chopped
• 1 yellow bell pepper , chopped
• 4 freshs jalapeño peppers , seeded and minced
• 1 clove garlic , minced
• 0.5 teaspoons ground ginger
• 0.5 teaspoons salt
• 0.5 teaspoons dried sage
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground white pepper
• 3 tablespoons butter
• 0.25 cups all-purpose flour
• 2 cups chicken broth
• 2 , 14 ounce

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Sauté chicken in hot oil until cooked through. Remove chicken to a plate.
2. 2 Sauté green onions, bell peppers, jalapeño peppers, and garlic in the same skillet until softened. Return chicken to the skillet and season with ginger, salt, sage, cumin, and white pepper. Mix thoroughly.
3. 3 Melt butter in a small saucepan or skillet over medium heat. Stir in flour to make a roux. Whisk in chicken broth until well combined; stir into chicken-vegetable mixture until incorporated. Stir in beans with liquid.
4. 4 Simmer chili over low heat until heated through, 15 to 20 minutes.

Nutrition per serving