Heat the oil in a heavy-bottomed pot over high heat, then add the diced chicken breast and brown it. Remove the chicken and set aside. Add the onion, celery, carrots, and red pepper; saute about 5 minutes. Add the garlic and jalapeno; saute 2 minutes. Lower the heat to medium and add the chicken back to the pot. Stir in the chili powder, cumin, cinnamon, paprika, oregano, sugar, salt, and pepper. Stir and cook for 2-3 minutes. Add the tomatoes, broth, puree, and hot pepper sauce. Bring to a boil then lower to simmer. Stir in the beans and cook for 30 minutes. Stir often to avoid scorching.