Butterbean Chili

• 2 Tablespoons Butter
• 1/2 cups Celery, Chopped
• 1/2 cups Onion, Chopped
• 1 clove Garlic, Minced
• 2 cans (12.5 Oz. Can) Chicken Meat
• 2 cups Chicken Broth
• 1 teaspoon Dried Cilantro
• 1 teaspoon Dried Basil
• 1 Tablespoon Chili Powder
• 1 can (15 Oz. Can) Large Butter Beans
• Salt And Pepper, to taste

1. In a large pot, melt butter over medium heat.
2. Add celety and onions, stirring until translucent but not brown.
3. Add garlic, and cook 1 more minute.
4. Stir in chicken, chicken broth, cilantro, basil, chili powder, and beans.
5. Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes.
6. Stir ocasionally.
7. Serve hot with crackers, or cornbread.
8. Notes:
9. I like to use a 2- to 4-pound whole chicken and boil it an hour.
10. Then remove the skin and bones, chop the rest for the meat.
11. Reserve the broth.
12. If you like more kick, add a teaspoon of red pepper.
13. You can also use any white beans.
14. I like the flavor of the butter beans.

butter, celery, onion, clove garlic, chicken, chicken broth, cilantro, basil, chili powder, butter beans, salt

Taken from tastykitchen.com/recipes/main-courses/butterbean-chili/ (may not work)