Add the olive oil to a large skillet on the stove over medium heat.
Once the oil is warm, add the onion, jalapeño, garlic, carrots and celery.
Saute 5-7 minutes, then add the ground chicken and cook through.
In the meantime add the buffalo sauce, tomato sauce, cannellini beans and diced tomatoes with green chilies to a slow cooker set to low.
Add the ground chicken mixture to the slow cooker, then add the chili powder, cumin, paprika, cayenne pepper, red pepper flakes, black pepper and kosher salt.
Mix everything together, then cook on low for 6-8 hours, or cook on high for 3-4 hours.
Serve it up with your choice of toppings.
Video
Notes
If cannellini beans can't be found, great northern or white navy beans can be used in it's place.
Leftover chili can be frozen for up to 4 months. Allow the chili to cool in the refrigerator before placing in a freezer safe bag and transferring to the freezer.
To make this recipe low carb, omit the cannellini beans. When the beans are omitted, this recipe is 7 net carbs per serving.
To make this recipe whole30 compliant, use a whole 30 approved buffalo sauce, such as Tabasco brand and omit the cannellini beans.