Heat a large pot to a medium heat. Add olive oil. Once the oil is hot, add the ground chicken. Use a wooden spoon to break up the chicken as it browns.
Once the chicken is cooked through, add the onion, celery, garlic, and 1 teaspoon salt. Continue to cook for another 3-4 minutes until the veggies are slightly softened.
Stir in the chicken broth, buffalo sauce, canned tomatoes, white beans, cumin, oregano, honey, and remaining salt. Bring to a boil and reduce to a simmer. Simmer for 15 minutes. Season to taste with salt and pepper.
Garnish with sour cream, green onion, and blue cheese crumbles (optional).
Swap the ground chicken for ground beef or turkey if you prefer.
Cook the chili in a heavy bottomed pan or dutch oven. It will disperse the heat more evenly so you won't get hotspots that can burn the bottom of the chili.
If you like your chili super spicy, add in a little cayenne pepper.