- Cooking oil spray
- 6 carrots, peeled and sliced into half-moons
- 6 stalks celery, sliced
- 6 cloves garlic, minced
- 2 pounds ground chicken (99% lean)
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable or tomato juice
- 1/4 cup hot sauce (see note below)
- Plain non-fat Greek yogurt or light sour cream (optional)
- Chopped scallions (optional)
- 1/4 cup blue cheese crumbles, at room temperature
- 1/4 cup light/nonfat sour cream or nonfat plain Greek yogurt
Chef's note: The amount of hot sauce you use will depend on the brand you select as well as your (and your family's) own personal tolerance for spicy foods. I advise adding 1/4 cup hot sauce to start with, then tasting the chili and adding more from there if you find it too mild.
Liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium-high heat. Add the carrots and celery and sauté, stirring occasionally, until tender, about 10 minutes; add water, a tablespoon at a time, as necessary to prevent scorching.
Add the garlic and sauté for 1 minute. Add the ground chicken, reapplying oil spray if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through. As the chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits.
Sprinkle in the chili powder and flour, and stir quickly to distribute them evenly. Immediately add the vegetable juice and hot sauce, and bring to a boil. Reduce the heat to low and simmer, partially covered, stirring occasionally, for about 20 minutes.
Ladle the chili into serving bowls and serve with desired toppings.
To make whipped blue cheese topping: In a small bowl, mash together the blue cheese crumbles and sour cream or Greek yogurt. Dollop on top of chili before serving