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

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.