Heat the oil in large nonstick saucepan
over medium-high heat. Add the garlic, celery
, bell peppers, jalapeno
, chili powder, cumin
and salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
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.
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.