Chipotle Chili Dogs

 Chipotle Chili Dogs

Prep Time: 20 Min
Cook Time: Approx. 1 Hr 45 Min

Yields: 5 Dogs

D O G S

• 5 x Yves Veggie Cuisine Jumbo Dogs
• 5 x Soft Hot Dog Rolls
• 1 1/4 C Extra Old White Cheddar, shredded
• 1/2 Small Red Onion, finely diced
• 2 Green Onions, thinly sliced
• Fritos

What You Need

C H I L I

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 2 Jalapenos, diced
• 1 1/2 Bell Peppers, (not green), diced
• 6 Chipotle Peppers packed in adobo sauce, chopped
• 340g Impossible Beef
• SPICE BLEND - 1 Tbsp. Mexican Chili Powder, 1 Tsp. Onion Powder, 1 Tsp. Cumin, 2 Tsp. Tex-Mex Seasoning, 2 Tsp. Cocoa Powder
• 1/2 Tbsp. Browning Sauce
• 2 Tbsp. Tomato Paste
• 1/4 C Adobo Sauce from Can of Chipotles
• 284ml Black Lentils, drained & rinsed
• 540ml Salt-Free White Beans, drained and lightly rinsed
• 540ml Salt-Free Red Kidney Beans, drained & lightly rinsed
• 1 L Pres. Choice Plant-Based Chik'n Broth
• Himalayan Salt & Cracked Pepper

Directions

• Begin heating your EVOO, butter, garlic, and pepper flakes, in a large, deep non-stick skillet ( or a pot) set to about medium heat. Once heated, stir and let everything sizzle for 30 seconds or so before adding the onion, celery, bell pepper, chipotle peppers, jalapenos, and a good pinch of both salt & pepper. Stir and let everything cook for about 10 minutes, stirring as needed. Make a well in the center of the pan and drop in your plant-based beef. Break it up / flip the beef as it browns in the skillet. This should take about 5 minutes before stirring everything together. ​

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• Whisk together your spice blend and sprinkle in half of the blend along with another good pinch of salt. Let the skillet continue for another 3 minutes before adding the tomato paste, browning sauce, and adobo sauce. Stir to combine and continue to cook another 3 - 4 minutes. Stir in the lentils, white, and red kidney beans along with another good pinch of both salt & pepper. Continue to cook another couple of minutes until the beans have warmed up. Pour in your broth and wat for the chili to come to a boil. Once boiled, stir in the remaining spice blend, 1/2 tsp. salt, and reduce to a simmer. 
• Simmer your chili for a minimum of 1 hour. I ended up cooking it down for about an hour and twenty minutes. At this point, your chili should be rich and thick. Make sure to taste your chili for salt and season to taste prior to service.​

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• DOGS - Bring a pot of cold water to a boil and once boiled, drop in your dogs. Let them boil for about 5 minutes or so. In the meantime, heat a grill pan on just below medium. Transfer the dogs from the boiling pot to your preheated grill pan. Grill each side of the dogs until blistered and grilled. Once the dogs are grille don each side, transfer them to your soft rolls. Top each dog with 1/4 C of the shredded cheddar followed by a generous scoop of your chili. Top the dogs with diced red onion, thinly sliced green onion, and crispy Fritos. ENJOY!
• You can pack up any remaining chili in airtight containers in the fridge for 4 - 5 days, or freeze for up to 3 months. 

HAPPY VEG