Vegan Chili Dog
To be completely transparent, these vegetarian chili dogs might surpass their meat-filled counterparts in terms of taste. While replicating the satisfying snap of a genuine hot dog with plant-based ingredients can be challenging, the remarkable complexity of this chili is truly game-changing. Prepare yourself for a culinary revolution as this chili sauce transcends its original purpose and becomes an exceptional addition to a variety of dishes. Imagine indulging in chili mac, tamale pie, or savoring a heap of chili fries— the possibilities are endless.The inspiration behind this chili stems from the renowned Cincinnati chili, popular throughout the Midwest. It leans towards more of a saucy consistency rather than a chunky chili (although if you prefer a thicker texture, simply extend the cooking time!). This versatile sauce is perfect for generously slathering over hot dogs or incorporating into numerous culinary creations. Fun fact: in Cincinnati, they even ladle it over spaghetti!After extensive experimentation, we discovered that finely minced mushrooms were the ideal substitute for tender ground meat in this chili. Not only do they provide a hint of "meatiness," but they are also readily available. However, the true secret ingredient that elevates the richness and depth of flavors in this chili (in addition to the seven spices already present) is unsweetened baker's chocolate. This addition, a staple in many traditional Cincinnati chili recipes, imparts a fruity and bittersweet taste that, in our opinion, takes these dogs to the next level!
Ingredients
- 1 small onion, roughly chopped
- 1 stalk celery, roughly chopped
- 2 cloves garlic, peeled
- 2 tbsp. extra-virgin olive oil
- 1/2 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. cayenne
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 10 oz. cremini mushrooms, minced
- 1 tbsp. tomato paste
- 3 squares (20 grams) unsweetened baking chocolate
- 1 can (14-oz) crushed tomatoes
- 2 c. low-sodium vegetable broth
- 1/2 tbsp. vegan Worcestershire sauce or liquid aminos
- Kosher Salt
- Freshly Ground Black Pepper
- 8 Vegan hot dogs
- 8 Vegan hot dog buns, toasted
- 1 small white onion chopped
- Vegan cheddar, shredded (optional)
Instructions
- Make chili: Add onion, celery, and garlic to a food processor and puree until a paste forms. Heat olive oil in a medium heavy-bottomed pot over medium-high heat. Add vegetable puree and cook for 7 minutes, until mixture is fragrant. Add spices and stir until completely incorporated and cook for 30 seconds to toastt he spices.
- Reduce heat to medium and add mushrooms. Cook for 10 minutes, or until moisture has totally evaporated and mushrooms brown and begin to caramelize. Add tomato paste and chocolate, stirring until chocolate has melted and mushrooms are completely coated.
- Pour in tomatoes, broth, and Worcestershire sauce and bring to a boil. Reduce heat to a simmer and cook uncovered for 1 hour for a looser, Cincinnati-style chili or 1½hours for a thicker chili. Season to taste with salt and pepper.
- Make chili dog: Over a medium-high grill or on a grill pan, grill hot dogs until they are heated through and charred. Move to toasted buns and cover with a layer of chili and a sprinkling of raw onion and vegan cheddar (if using).
Tried this recipe?Let us know how it was!