Game Time Chili Dogs

Ingredients

• 1  to 2 bell peppers diced
• 15 ounce pinto beans canned
• 15.5 ounce kidney beans red canned
• 2 stalks celery diced
• 2 tablespoons chili powder 
• 3 cloves garlic minced
• 1 pound ground chicken 
• 1 teaspoon ground cumin 
• 8  hot dogs (Bobby likes the ones from The Meat Hook in NYC, but any hot dogs will work)
• 1  jalapeño diced seeded
• 1 tablespoon olive oil 
• 1 medium onion diced
• 29 ounce canned tomatoes diced cut canned
• 8 servings nonfat yogurt plain greek-style for garnish, optional
• 0.3 teaspoon salt 
• 0.5 cup scallions chopped
• 0.3 cup cheddar shredded
• 8  hot dog buns whole wheat

Equipment

• sauce pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat the oil in large nonstick saucepan over medium-high heat.
3. Add the garlic, celery, bell peppers, jalapeno, onions, chili powder, cumin and salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
4. Add the tomatoes and beans and bring to a boil.
5. 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.
6. Bring a pot of water to a low boil.
7. Add the dogs and cook for 10 minutes.
8. Remove from the heat and place each hot dog in a bun. Top with a generous serving of the chili.
9. Garnish with the cheese and scallions and an optional dollop of Greek yogurt.