Vegan Hotdog Chili
If you love veggie dogs, carrot dogs, and black bean burgers but miss topping them with chili, I think you're about to do a happy dance! This quick vegan hotdog chili made with bulgur grain is simmered with spices and onions and can be made in less than 30 minutes.
Servings: 6 servings
Calories: 132kcal
Ingredients
- 1/2 cup onion diced
- 1 cup uncooked bulgur (or 2 cups cooked)*
- 2 cups veggie broth or water
- 1/2 cup ketchup
- 1 tablespoon worcestershire sauce without anchovies
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon season salt
- pinch cayenne pepper (optional for spice)
Instructions
- In a saucepan, saute diced onions in approximately 3 tablespoons of veggie broth or water. As they brown and begin to caramelize, add more veggie broth 1 tablespoon at a time. Allow to caramelize well.
- Add all other chili ingredients, stir well, and simmer for approximately 10-15 minutes. Cover and turn the heat down to warm or off. Chili is basically done and ready to be served.
- NOTE: If you already have pre-cooked bulgur (2 cups) in the freezer that you would like to use, simply omit the veggie broth/water except for about 1/2 a cup, and cook for only 5 minutes.
- Add to carrot dogs, veggie and black bean burgers, vegan chili cheese fries, or anything else you can think of. Black bean burger and vegan chili cheese fries recipe links below.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Bulgur- I make big batches of bulgur in my rice steamer and freeze it to be used in recipes like this, along with tacos, spinach veggie lasagna, and vegan chili cheese fries. The great thing about having bulgur already cooked is that it cuts a step out of food preparation and speeds up the process of sitting down to dinner.
- Gluten-free option- To make this chili gluten-free, try substituting Buckwheat Groats or cauliflower rice.
- Make it ahead- You can make this chili ahead of time. In fact, it often tastes even better the next day as the flavors meld together.
- Storage- Store it in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 132kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Fiber: 5g