Buffalo Chicken Chili

In honor of the Super Bowl and the "Souper" Bowl Cans for Comments, I thought I would post some new SB WW friendly recipes this week. Don't forget to leave me a comment for Cans for Comments. :)

Buffalo Chicken Chili (Adapted from Rachael Ray)

1 tablespoon extra-virgin olive oil (EVOO)
2 pounds all-white meat ground chicken breast (I'd probably only use 1 lb, 2 seems like too much)
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 28-ounce can crushed tomatoes (you could use sauce too)
I'd say these next two items you could just put out as toppers:
Tortilla chips (pts)
Blue cheese, crumbled

Fresh chopped parsley

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot 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, 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.