Healthy Buffalo Chicken Chili recipe

It is cold outside-burr!
We are craving soups. I saw this recipe on the Today Show by Joy Bauer and have to make this. It is a healthier take on buffalo wings-which my family loves! I am going to have to make it before my son heads back to college today because he would be unhappy if he missed it.
 I will make a few changes. We do not like blue cheese so I will leave that out and do sour cream or Greek yogurt instead. I will use Franks buffalo wing sauce--our favorite! I will also use vegetable stock in place of vegetable juice.
My mouth is watering-can't wait!

Buffalo chicken chili

Ingredients:

·         Cooking oil spray

·         6 carrots, peeled and sliced into half-moons

·         6 stalks celery, sliced

·         6 cloves garlic, minced

·         2 pounds ground chicken (99% lean)

·         2 tablespoons chili powder

·         2 tablespoons all-purpose flour

·         4 cups low-sodium vegetable or tomato juice

·         1/4 cup hot sauce (see Note)

·         Plain non-fat Greek yogurt or light sour cream (optional)

·         Chopped scallions (optional)

·         Whipped blue cheese topping (optional), recipe below

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.

 
Note: The amount of hot sauce you use will depend on the brand you select as well as your (and your family's) own personal tolerance for spicy foods. I advise adding 1/4 cup hot sauce to start with, then tasting the chili and adding more from there if you find it too mild.

Whipped Blue Cheese Topping: In a small bowl mash together 1/4 cup blue cheese crumbles (at room temperature) and 1/4 cup light/nonfat sour cream or nonfat plain Greek yogurt. Dollop on top of chili before serving.