Three-Bean Vegetarian Chili Dogs – Recipe! Image 1
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Three-Bean Vegetarian Chili Dogs – Recipe!

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I don’t eat a lot of hot dogs, but when it’s warm outside and baseball season is in the air, I crave a good chili dog.  Hot dogs have come along way since I was a kid.  They’re so many varieties today from classic beef and pork to chicken, turkey and even veggie dogs.  I tend to buy no nitrate products, but I usually stick with all-beef hot dogs.  If you buy quality, I find they have a certain snap after cooking.

Grilling hot dogs either in a grill pan, or outside is the way to go during the summer.  I like to cut them almost in half and sear both sides for a blistered casing with grill marks.  As for the chili, bean chili is an easy prep using pantry ingredients and I must say, it tastes amazing.  Canned beans with the right seasonings and some diced tomatoes, cook up into a thick and chunky topping for these dogs.  It’s so good, you can double the batch and enjoy it later all by itself, or go for another round of chili dogs.

These dogs are kid friendly and make a pretty quick meal for the entire family.  There’s nothing like munching on a chili dog and watching the start of the 2020 baseball season.  Yes, it’s finally here – Go Dodgers!

Three-Bean Vegetarian Chili Dogs – Recipe! Image 2


1 onion, diced

1 bell pepper, diced

1/2 jalapeno pepper, sliced

1 clove garlic, minced

1 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon onion powder

14 ounce can diced tomatoes

14 ounce can tri-bean blend, or any mix of canned beans, drained

8 hot dogs

8 hot dog buns

1/2 cup white cheddar cheese, grated

olive oil for cooking

salt & pepper

(Serves 4)

Three-Bean Vegetarian Chili Dogs – Recipe! Image 3

Three-Bean Vegetarian Chili Dogs – Recipe! Image 4

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Three-Bean Vegetarian Chili Dogs – Recipe! Image 6

To Prepare:

  1. In a saucepan, add 1 teaspoon olive oil.  Add onion and bell pepper, stir.  Cook for 3 minutes.  Add jalapeno and garlic, stir.  Cook for 1 minute.  Add chili powder, cumin, onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper, stir.
  2. Add tomatoes and beans, stir to combine.  Cover pan with lid and turn heat to simmer.  Cook for 20 minutes.
  3. Place grill pan over high heat, or turn on outdoor grill.  Drizzle pan with 2 teaspoons oil.  Split hot dogs down the center, but do not cut through.  Place hot dogs split-side-down in pan.  Cook for 3 minutes, flip over and cook for 2 minutes. Place hot dogs in warm buns.
  4. Ladle chili over top and sprinkle with cheese.  Enjoy!





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