Ingredients
- 6 carrots, peeled, halved lengthwise, and sliced into half-moons
- 6 stalks celery, sliced
- 6 cloves garlic, minced
- 2 pounds ground chicken breast (99 percent lean)
- 2 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable or tomato juice
- 1/4 to 1/2 cup hot sauce (see note)
- 1/4 teaspoon kosher salt
Preparation
Step 1
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.
Season the chili with the salt. Ladle the chili into serving bowls and top each with about 2 tablespoons lofat sour cream if desired.