- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 1 h 15 m
- Serves
- 8
Ingredients
- Vegetarian Chili
- 1
- onion, chopped
- 2 tbsp
- olive oil
- 30 ml
- 1
- small red bell pepper, seeded and diced
- 2
- garlic cloves, chopped
- 2 tbsp
- chili powder
- 30 ml
- 1 tsp
- ground cumin
- 5 ml
- 1⁄4 tsp
- red pepper flakes
- 1 ml
- 1
- can (28 oz/796 ml) diced tomatoes
- 1
- can (19 oz/540 ml) black beans, rinsed and drained
- 1 cup
- textured vegetable protein (TVP) (see Chef’s tip)
- 100 g
- 1 cup
- vegetable broth
- 250 ml
- 1⁄4 cup
- ketchup
- 60 ml
- 1 1⁄2 cups
- frozen corn kernels
- 225 g
- Hot Dogs
- 8
- vegetarian hot dogs
- 8
- hot dog buns
- 1
- ripe avocado, diced
- Fresh cilantro leaves, to taste
- Lime wedges
Directions
- Step 1
- Vegetarian Chili
In a large pot over high heat, brown the onion in the oil. Add the bell pepper, garlic and spices. Cook for 2 minutes while stirring. Season with salt and pepper.
- Step 2
- Add the tomatoes, black beans, vegetable protein, broth and ketchup. Bring to a boil. Simmer for 30 minutes or until the chili thickens, stirring often during cooking. Add the corn kernels and continue to cook for 5 minutes. Adjust the seasoning. Keep warm.
- Step 3
- Hot Dogs
In a pot of boiling water, cook the hot dogs for 5 minutes. Drain. Grill the buns or warm in the oven.
- Step 4
- Place a hot dog in each bun. Top with the chili, avocado and cilantro. Drizzle with lime juice.
Tips
Chef’s tip
TVP is an economical vegetarian protein made from soy flour. It is available in most health food stores and some supermarkets.
TVP is an economical vegetarian protein made from soy flour. It is available in most health food stores and some supermarkets.