This hearty vegan chili dog is loaded with three bean chili, non-dairy cheese, pickles, and mustard for good measure. A mouthwatering lunch or dinner!
At least a couple times a year, I get an intense craving for a vegan chili dog that I just can’t shake.
I don’t know if it’s the baseball weather or promise of summer cookouts to come. I just know that when that longing comes, there’s only one remedy.
There’s no restaurant in town that sells a veggie dog, let alone a vegan chili dog. So when this urge hits, it’s all on me.
Luckily, a coney is easy to make – even if you prefer to make chili from scratch like, I do.
What kind of chili is best for a chili dog?
I turn to my favorite vegan three bean chili. It’s filled with pinto, Great Northern, and black beans, fire roasted tomatoes, onions, garlic, and spices.
After the flavors have had a chance to co-mingle and the liquid has reduced a bit, I give the quickest of blitzes with an immersion blender.
I don’t leave it in long enough that it becomes a bisque. It only stays in the soup pot for a few seconds, so that some of the beans are broken up. And it thickens the texture.
That thicker texture means that it can hold its own on a veggie dog without slipping off or instantly making a soggy bun.
(For a change of pace, lentil chili is also an excellent choice!)
What kind of veggie dog should I use?
As for the frankfurter, there are lots of vegan hot dogs out there.
Field Roast frankfurters are my usual choice. They have a good bite to them and smoky flavor.
They come 6 to a pack, which is more hot dogs than I need at any one time.
But what’s handy is that they freeze well. So you can just cut off a couple of the links, and let them thaw. Then when another craving strikes, cut off the amount you need from the line.
(Although, if you have a large family, this may well be a non-issue for you.)
Finish with other tasty toppings
I like to top my vegan coney with green onions, stone-ground mustard, and a single pickle plank. (Those long, thin Trader Joe’s planks are the perfect size on a hot dog bun.)
If you feel like adding a sprinkling of non-dairy cheese, that would not go amiss. I like to grate Daiya cheddar block by hand.
Pickle salsa or pickled jalapeños would also be delicious on top!
Pretzel buns take it up a notch
Instead of using standard bakery hot dog buns like I usually would, this time I went with pretzel buns.
They added a subtle sweetness. And their denser size meant that they could stand up to the chili without disintegrating.
What to serve with it
With savory chili, a smoky frankfurter, a hit of vinegar from the pickle & mustard, and finally a gentle squish of the buns, this is a full meal that you can hold in one hand.
It also pairs well with any of the following side dishes:
What to do with leftover chili?
If you have any left, here are other ways to use leftover chili:
Chili freezes well
Remember, chili freezes well too!
Just pop cold chili into a freezer-proof container. Then freeze until ready to use.
Thaw in the refrigerator or using the defrost function on the microwave. Reheat in the microwave or in a pot on the stove.
Vegan chili dog
Ingredients
- ½ teaspoon organic canola oil or a spray of oil
- 4 vegan hot dogs
- 4 hot dog buns
- Slathering stone-ground mustard
- 4 long pickle planks
- 1 cup vegan three bean chili divided
- ¼ cup non-dairy cheese optional
- 2 green onions sliced (ends removed)
Instructions
- Heat a non-stick skillet with a half teaspoon of organic canola oil or a spray of oil.
- Put the vegan hot dogs in the skillet and brown them evenly, turning occasionally, for a few minutes until they are fully warmed. Remove from skillet and set aside.
- Add sliced hot dog buns to the skillet, cut side down. Allow them to toast for a couple of minutes, until they have a nutty brown color. Remove from skillet.
- Slather the cut side of the buns with stone-ground mustard. Add a pickle plank and hot dog to each one. Top each hot dog with a quarter cup of vegan three bean chili.
- Top each hot dog with a Tablespoon of non-dairy cheese, if using, and a sprinkling green onions. Serve right away.
Dianne
Would you believe that I’ve never had a chili dog? This looks so good though – I’m going to have to try it!
Cadry
Whaaaaat???? You have some serious time to make up for! If only we lived closer to each other, we could remedy this problem right this second.
Becky Striepe
Oh my gosh, I need to eat these chili dogs, STAT! I love your 3-bean chili recipe!
Cadry
Thanks, Becky! It’s definitely the time of year for coneys. So glad to hear you love the chili recipe!!
Alina
Goodness, these look absolutely sinful! And a pretzel roll – [insert a George Takei impression] oh my!
Cadry
Pretzel rolls really take things up a notch, right?
Nam
I was craving a chili cheese dog and this was the answer! Thanks for the Field Roast recommendation. I tried their italian and spicy chipotle styles, and I definitely prefer the chipotle. Im not a pickle fan so used sauerkraut instead. Soo tasty,
satisfying, and actually kinda healthy esp with a healthy veg and bean chili. I used the Whole foods premade and added
tobasco… pretty darn tasty and refreshing to balance out the dense bread and sausage
Cadry Nelson
I’m so glad you enjoyed it! Thanks for letting me know!
Virginia Vilčinskas
Terrific recipe. All vegan hotdogs are tasty. It’s what you put on them that makes or breaks the composition. And this chili is delicious.
Cadry Nelson
I’m so glad that you enjoyed the chili on your hot dog! Thank you for the great feedback, Virginia!