Buffalo Chicken Chili

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Chili:

1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch chunks

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 cloves garlic, chopped

2 stalks celery, chopped

1 medium onion, chopped

2 tablespoons chili powder

2 teaspoons ground cumin or 1/2 teaspoon cumin seeds

3 cups reduced-sodium chicken broth

Two 15.5-ounce cans great Northern beans, rinsed and drained

One 14.5-ounce can fire-roasted diced tomatoes

One 8-ounce can tomato sauce

1/4 to 1/3 cup Buffalo-style hot sauce, plus more for serving

Toppings:

1/4 cup mayonnaise

1/4 cup sour cream

1 teaspoon cider or white wine vinegar

1/4 teaspoon garlic powder

1/3 cup crumbled blue cheese

1 scallion, white and green parts separated, sliced

Kosher salt and freshly ground black pepper

Cooked rice, for serving

2 stalks celery, cut into sticks

1 large carrot, cut into sticks