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

Minced grilled chicken. I grilled my chicken breasts 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 for a few minutes until the raw taste is gone. Then, add the mustard powder and crushed red pepper flakes.

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

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

Let simmer again for at least half an 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 too thick.

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