Blonde Chili

• 1 1/2 lbs chicken breasts, sliced into cubes
• 4 minced garlic cloves
• 2 bunches green onions, sliced
• 1 green pepper, diced
• 2 tablespoons olive oil
• 2 cups chicken broth
• 2 ounces diced green chilies
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can great northern beans
• 1 teaspoon cumin
• 1 teaspoon chili seasoning mix
• 2 tablespoons flour
• 3/4 teaspoon salt

1. Saute the chicken breast, garlic, onion and green pepper in oil until chicken is cooked through.
2. Rinse and drain beans/peas. Add beans, chicken broth, green chilis and seasonings to pot. Simmer for 10 minutes. Stir in enough flour until chili is thickened to desired consistency and add salt and pepper to taste. If chili is too thick, thin it out with more chicken broth.
3. Serve hot.

chicken breasts, garlic, green onions, green pepper, olive oil, chicken broth, green chilies, blackeyed peas, pinto beans, great northern beans, cumin, chili seasoning mix, flour, salt

Taken from www.food.com/recipe/blonde-chili-358365 (may not work)