Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Add the onion, celery and Carroll Shelby’s Chili Seasoning. Saute, stirring frequently, until softened, 5-7 minutes. Stir in the garlic and cook for 30 more seconds.
Add the ground chicken and saute, stirring constantly and breaking the large chunks of the meat, for 5 minutes, or until the meat is no longer pink.
Add the fire-roasted tomatoes, chicken stock, bualo wing sauce, and cannellini beans into the pot and stir. Bring it to a boil then reduce the heat and let it simmer, uncovered, for 15-17 minutes. Taste for seasoning and add Salt and Pepper if desired.
When ready to serve, ladle the chili into bowls and top with sliced Jalapeno, Avocado, diced Red Onion, Tortilla chips and Cheese of your choice.