Name: White Chili II
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - cubed - 1 ½ pounds; Green onions, thinly sliced - 1 bunch; Red bell pepper, chopped - 1; Yellow bell pepper, chopped - 1; Fresh jalapeno peppers, seeded and minced - 4; Garlic, minced - 1 clove; Ground ginger - ½ teaspoon; Salt - ½ teaspoon; Dried sage - ½ teaspoon; Ground cumin - ½ teaspoon; Ground white pepper - ½ teaspoon; Olive oil - 1 tablespoon; Butter - 3 tablespoons; All-purpose flour - ¼ cup; Chicken broth - 2 cups; Great northern beans, undrained - 2 (14 ounce) cans

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Ingredients for - White Chili II

1. Skinless, boneless chicken breast halves - cubed - 1 ½ pounds

2. Green onions, thinly sliced - 1 bunch

3. Red bell pepper, chopped - 1

4. Yellow bell pepper, chopped - 1

5. Fresh jalapeno peppers, seeded and minced - 4

6. Garlic, minced - 1 clove

7. Ground ginger - ½ teaspoon

8. Salt - ½ teaspoon

9. Dried sage - ½ teaspoon

10. Ground cumin - ½ teaspoon

11. Ground white pepper - ½ teaspoon

12. Olive oil - 1 tablespoon

13. Butter - 3 tablespoons

14. All-purpose flour - ¼ cup

15. Chicken broth - 2 cups

16. Great northern beans, undrained - 2 (14 ounce) cans

How to cook deliciously - White Chili II

1. Stage

In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.

2. Stage

Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.

3. Stage

In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.

4. Stage

Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.