Buffalo Chicken Chili

A Rachael Ray with a few modifications. Soooo good! And only 300 calories per serving.

Buffalo Chicken Chili

Ingredients

1 tablespoon extra-virgin olive oil (EVOO)
1 pound all-white meat ground chicken breast
1 large carrot, peeled and chopped
1 large onion, chopped
3 ribs celery, chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika - I subbed chili powder & regular paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used Frank's RedHot Buffalo Wing Sauce)
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
1 can red kidney beans (drained and rinsed well)

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon. Once the oil is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, kidney beans, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

Original recipe: http://www.rachaelrayshow.com/food/recipes/buffalo-chicken-chili/

ETA: In the database as "Buffalo Chicken Chili"