Vegan chili dog: When only a coney will do

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 some from a Daiya cheddar block by hand.

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.

Side dish ideas

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.

But if you’d like to pair it with vegan coleslaw or a pile of fries, hot out of the air fryer, I wouldn’t blame you.

Vegan chili dog

There are some days when only a vegan chili dog will do. When that urge strikes, do it up right with homemade three bean chili, a browned frankfurter, non-dairy cheese, plus pickle & mustard for good measure.

5 from 1 vote

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Course: Sandwich

Cuisine: American, Vegan

Keyword: kid friendly, main course, party food

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 people

Calories: 247kcal

Author: Cadry Nelson

Ingredients

• 1/2 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
• 1/4 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.

Nutrition

Calories: 247kcal | Carbohydrates: 33g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 1038mg | Potassium: 304mg | Fiber: 4g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 2.8mg | Calcium: 111mg | Iron: 5.7mg

Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

What to do with leftover chili?

If you have leftovers, chili freezes well. Or here are some other ideas of ways to use it:

Make chili dog pizza on a cornmeal crust. Then let your guests add their favorite toppings.

Make chili cheese tater tots with a ladling of cashew queso.