Heat oil in 4-quart saucepan over medium heat. Add celery, leek and green pepper. Cook until tender, stirring occasionally. With slotted spoon, remove vegetables to bowl.
Cook ground meat in drippings remaining in skillet over medium-high heat until well browned on all sides, stirring frequently. Stir in cumin powder; cook 1 minute.
Return vegetables to saucepan; add chicken broth, TABASCO® Green Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally. Add white kidney beans; simmer 5 minutes longer.
Makes 6 servings.