Heat a large deep nonstick skillet over medium-high heat.
Brown the ground meat in the skillet and cook, breaking up into small pieces as it cooks, about 8-10 minutes, or until cooked through, remove from pan and set aside.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5-6 minutes.
Add white beans, refried beans, water and chicken broth, mix well, bring to a boil, and simmer covered on medium-low about 10 minutes.
Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend.