Butterbean Chili

In a large pot, melt butter over medium heat. Add celety and onions, stirring until translucent but not brown. Add garlic, and cook 1 more minute. Stir in chicken, chicken broth, cilantro, basil, chili powder, and beans. Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes. Stir ocasionally. Serve hot with crackers, or cornbread.

Notes:

I like to use a 2- to 4-pound whole chicken and boil it an hour. Then remove the skin and bones, chop the rest for the meat. Reserve the broth.

If you like more kick, add a teaspoon of red pepper.

You can also use any white beans. I like the flavor of the butter beans.