Like it hot and spicy? Try this concoction.

Has the cold weather got the best of you yet? Here's a hot and spicy chili recipe that will kick the chills to the curb from the inside out. And guess what? It's healthful, easy and inexpensive, too.

Makes 6 servings

1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1/4 cup hot sauce (preferably Frank's)
1 tablespoon vegetable oil
1 onion, chopped
2 cups chopped celery
4 garlic cloves, minced
1 can (14 1/2 ounces) low-salt chicken broth
1 can (15 ounces) cannellini or other white beans, rinsed, drained
2 tablespoons cornmeal
salt and pepper to taste
1/4 cup sour cream
1/4 cup crumbled blue cheese

Combine the chicken and hot sauce in a bowl. Toss to coat. Let stand 15 minutes at room temperature or refrigerate up to 2 hours.

Heat oil in a heavy large saucepan over medium heat. Add onion and 1 1/2 cups celery. Saute until tender. Add garlic and saut until fragrant, about 30 seconds. Add chicken mixture. Cook until chicken is beginning to brown. Stir in broth. Bring to a simmer. Cook until chicken is cooked through, about 5 to 10 minutes.

Add beans. Stir in cornmeal. Simmer until thickened. Season to taste with salt and pepper.

Whisk sour cream and blue cheese in a bowl to blend. Ladle chili into bowls. Garnish each with a dollop of the sour cream mixture. Sprinkle with remaining celery.

PER SERVING: 238 calories; 24 g protein; 18 g carbohydrates; 4 g fiber; 7 g fat (3 g saturated); 55 mg cholesterol; 575 mg sodium.

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