Coat a large pot or Dutch oven with cooking spray, and preheat it over medium-high heat. Add the carrots, celery, and onion; saute until tender (about ten minutes.) If necessary, add a tablespoon or two of water to prevent scorching.

Add the garlic and sauté for 1 minute. Add the ground chicken, reapplying cooking spray if necessary. Sauté, stirring continuously and breaking the chicken into small pieces, for 5 minutes or until cooked through.

Pour tomatoes in a blender and pulse a few times so the texture is more like a chunky tomato juice. Measure out 2 cups of the tomatoes and combine with hot sauce and chili powder to taste. Stir mixture into chicken and veggies. If you need more tomatoes or seasoning, add it little by little. The chili will thicken a bit once cooked. Freeze extra tomatoes - you can use it in veggie soup!

Reduce heat to low and simmer, partially covered, stirring occasionally, for about 15 minutes.

Meanwhile, mix the blue cheese crumbles with the Greek yogurt for the topping.

This serves 3 to 4 people (depending on the amount of meat), so ladle equally into bowls and top with blue cheese yogurt and chives.