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.
Recipe courtesy of Bobby Deen
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