Buffalo Chicken Chili

I found a new blog that is wonderful!  Lots of healthy recipes, and it gives the calorie count for each dish, which is great!  This recipe comes from Debbie Does Dinner.  I was hoping for this chili to have more of a "buffalo" flavor, but it did not.  Don't get me wrong, it was still quite delicious...and not to mention good for you.  It has lots of veggies, and the final calorie count is 219 calories per 1 cup serving.  Awesome :)

2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz. can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)
Salt and pepper to taste

Cook chicken with a bit of water in pan until cooked and easy to shred. Shred chicken and put in crockpot Heat a bit of cooking spray in pan and cook onions, carrots, pepper and garlic about 8 minutes. Add veggie mixture to crock pot. Add all the other ingredients and mix together. Cook on low for several hours until hot and flavors have come together.

**Alternate method: You can mix everything on the stove top at a simmer and cook for an hour.