But I began experimenting with vegetarian versions after I stopped eating meat. I do enjoy them. They make a welcome change from yet another veggie burger. And the bring some nice texture and flavor to a veggie dog.
Of course, these are little more than barely spicy chili without beans. Thinking about it now, though, there’s no reason you couldn’t add beans, too.
In fact, unlike a veggie burger, chili dogs lend themselves well to an open-face sandwich. Split a dog and grill it and lay it on top of a toasted bun. Spoon on the hot chili and then pile on the toppings. Diced onion, pickled jalapenos, cheddar cheese, sour cream (why not?). And look what you have created.
Napkins certainly required. And probably a knife and fork.
So go make some chili dogs now, you hear?
Vegetarian Chili Dogs
1 Tbsp oil
1 cup onion, chopped
3 cloves garlic, minced
1 Tbsp chili powder
1 tsp paprika
1 tsp oregano
1/2 tsp cumin
1/4 tsp sea salt
black pepper, to taste
14.5 oz can petite diced tomatoes, preferably no salt added
1/4 cup chili sauce or ketchup
1 tsp tamari
1 tsp vegetarian Worcestershire sauce
1 tsp vinegar
2 cups veggie crumbles
5 hot dog buns
5 jumbo veggie dogs, such as Smart Dogs Jumbo
Heat the oil in a medium saucepan. Add the onion and cook until translucent, about 10 minutes. Stir in the garlic, chili powder, paprika, oregano, cumin, sea salt, and black pepper and cook 1 minute longer.
Add the tomatoes, chili sauce, tamari, Worcestershire, vinegar, and crumbles and cook until thickened, about 20 minutes, stirring occasionally.
Toast the hot dog buns, if desired. Heat the veggie dogs according to package directions. Place a dog in each bun, add a large spoon of chili, and serve.