In a dutch oven heat the oil and sweat the peppers, garlic and onion flakes.

Roughly chop the chicken breast, I grilled mine dusted with Montreal seasoning and granulated garlic. I cooked a whole package earlier in the week to have for dinner salads, but why not mix it up with chili! Once the garlic and peppers are softened remove from the pan. I spooned mine out on top of the chicken.

Melt the butter in the dutch oven and add the flour, cook a few minutes until the raw taste is gone. Add the crushed red pepper flakes and mustard powder.

Slowly whisk in the buttermilk. Then slowly stir in the chicken broth along with the remaining spices.

Let come to a simmer then add the green chilies, beans, chicken breast and garlic pepper mix.

Let simmer at least a half hour with the lid on. More time is definitely good, just keep an eye on the consistency and add more chicken broth if it gets to thick.

Top with yogurt and queso fresco or any topping you love on chili.