Recipe courtesy of Bobby Deen
Episode: Game Day Eats
Game Time Chili Dogs
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 25 min
Prep:
15 min
Cook:
1 hr 10 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

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

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.

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. 

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