Name: Chili Veggie Dog
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 tablespoon chili powder
- 1 bag of meat-free crumbles
- 2 ounces dark chocolate
- 1 can 14.5-oz diced tomatoes (without basil or other seasonings)
- 3 cups vegetable broth
- 1/2 teaspoon salt substitute
- 6 veggie dogs
- 6 hot dog rolls
- Shredded cheese
Yield: 6 servings
- Heat the olive oil and cook the onion, garlic and spices for 5 minutes in a medium saucepan.
- While this cooks, place the crumbles in a food processor and pulse until the large
chunks are broken up.
- Add the crumbles, chocolate, tomatoes and vegetable broth to the pot and bring to a low boil.
- Lower the heat and simmer slowly, uncovered, for about 40-60 minutes until the chili thickens.
- Stir frequently. Salt to taste.
- Heat the hot dogs according to the package instructions.
- Toast the hot dog rolls, if desired, and place the hot dogs in the rolls.
- Serve the chili over the hot dogs and top with cheese.
Comments: 5/24/2015 - I used a 12-oz bag of frozen Morning Star "Chipotle Black Bean
Crumbles". Simmering for 60 minutes left the sauce still pretty liquid. I served it on
bratwurst, that had been grilled for about 35 minutes. It was good. There was a lot of sauce
and after using it on five brats, there was still a lot let.
9/7/2016 - I reduced the chili sauce to 1/2 an onion, 3/4 ounce dark chocolate, 7 ounces
water, 1 teaspoon beef bouillon, and two pre-cooked hamburger patties. The spices and
the diced tomatoes were the same. The sauce was tasty, and there was a lot left.
The Tofurky Artisian Sausage was very dry.
Source: A Humane Society magazine. Other recipes are at
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