Buffalo Chicken White Bean Chili

I don't like chili usually, and so far have only found one chili I do like.  Most rely too heavily on cumin or give me an upset stomach.  I think it depends on the types of beans used.  I've been looking for a white- or green- chicken chili, and this is not it, thus I give it a 1/5, reminding myself I won't try this path again.  Next time, chicken chili verde using Hatch Chile Salsa!

Adapted from skinnytaste's Buffalo Chicken and Bean Chili

Ingredients
1 T. olive oil
1 medium sweet onion, chopped
3 medium carrots, cut into coins
4 small celery stalks, sliced
3 cloves garlic, minced

1 t. oregano, rubbed between palms
1 bay leaf
6 t. chicken bullion paste
6 c. water
1 lb. boneless, skinless chicken breasts or tenders

1 t. smoked paprika

1 t. chipotle powder
3 garlic cloves
3 T. balsamic vinegar
3 T. chipotle peppers in adobo
2 T. melted butter

2 (15 oz) cans white beans, rinsed and drained
1 16-oz. can diced tomatoes

Directions
Poach the chicken in the water with the first nine ingredients.  Meanwhile, puree the next six ingredients into a sauce, or alternatively, finely mince the peppers and garlic, and mix together with the other four.  Shred the chicken when it's cooked.  Add the beans and tomatoes.  Heat through.  Serve with shredded vintage cheddar, 2% plain Greek yogurt, or a blue cheese, and chopped chives and broken tortilla chips.

Nutrition Facts (Cornbread not included.)
Servings 8.0

Amount Per Serving
calories 206
% Daily Value *
Total Fat 7 g	10 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 35 mg	12 %
Sodium 1005 mg	42 %
Potassium 372 mg	11 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 4 g	18 %
Sugars 7 g
Protein 16 g	32 %
Vitamin A	97 %
Vitamin C	22 %
Calcium	6 %
Iron	10 %