INGREDIENTS
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Chili
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6 carrots, peeled, halved lengthwise, and sliced into half-moons
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6 stalks celery, sliced
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6 cloves garlic, minced
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2 pounds ground chicken breast (99 percent lean)
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2 tablespoons chili powder
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2 tablespoons all-purpose flour
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4 cups low-sodium vegetable or tomato juice
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1/4 to 1/2 cup hot sauce (see note)
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1/4 teaspoon kosher salt
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Topping
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1/4 cup nonfat sour cream
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1/4 cup blue cheese crumbles