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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
3 cloves garlic, minced |
2 stalks celery, diced |
1 to 2 bell peppers, diced |
1 jalapeno, seeded and diced |
1 medium onion, diced |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
two 14 1/2-ounce cans petite cut diced tomatoes |
one 15 1/2-ounce can red kidney beans |
one 15-ounce can pinto beans |
1 pound ground chicken |
8 hot dogs (bobby likes the ones from the meat hook in nyc, but any good-quality hot dogs will work) |
8 whole wheat hot dog buns |
1/4 cup shredded cheddar |
1/2 cup chopped scallions |
plain nonfat greek-style yogurt, for garnish, optional |
Directions:
1. Heat the oil in large nonstick saucepan over medium-high heat. Add the garlic, celery, bell peppers, jalapeno, onions, chili powder, cumin and salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
2. Add the tomatoes and beans and bring to a boil. Add the ground chicken. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begin to thicken, about 1 hour.
3. Bring a pot of water to a low boil. Add the dogs and cook for 10 minutes. Remove from the heat and place each hot dog in a bun. Top with a generous serving of the chili. Garnish with the cheese and scallions and an optional dollop of Greek yogurt.
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