Loaded Chili Dog with Baked Beans
A good chili dog can really hit the spot on a cold winter day, or any day you are willing to possibly need a nap after your meal. Hot dogs are a one of those great foods that can be topped a million different ways, making your choices endless. There are some common staples when it comes to chili dog toppings. I love to go all in and top them with everything you can think of because I figure I might as well go all out if I am making a chili dog. Hot dogs, like bologna are usually made from questionable meat pieces and fillers. One of the things I love about eating vegan, is the gross meat stuff I used to eat doesn’t gross me out anymore. There are a variety of great vegan hot dogs brands out now, from Herbivorous Butcher to Lightlife making it easy to not have to eat an animal hot dog ever again. Making a substitute seems to be pretty easy since there are so many great ones on the market.
I made these with Bush’s accidentally vegan baked beans, but I’ve also made these chili dogs other times with potato salad and fries. Any way you make these, the sides always accent the dogs. Make sure you get Bush’s Vegetarian Baked Beans though, the other ones they make aren’t vegan. I have made these from scratch before for a potluck and they were epic. A fan favorite with all the guests, vegan, and non-vegan alike. They are a labor of love though, and I’ll make sure to write the recipe down the next time I whip them up. I’ll make sure to share them here with you.
Normally I make the chili from scratch for these, but this time I cut corners by using Amy's Organic Spicy Chili. I added some Gardein crumbles, black beans, and hot sauce to the chili to spice it up. I love the heat from the spicy chili and the cool from the raw onions, ketchup, and mustard on top. It all ties together perfectly.
What is your go-to toppings when it comes to chili dogs? Do you like your chili spicy or no? Let me know in the comments below.
Thanks for reading,
Jessica
Loaded Chili Dog with Baked Beans
Ingredients
- 2-14.7 ounce cans of Amy’s Organic Spicy Chili (feel free to make your own or use the less spicy cans of Amy’s chili)
- 1-15 ounce can organic black beans
- 1 cup vegan beef-less grounds (I like Gardein or Trader Joe’s. Impossible meat is great too, but pricier than the other two)
- 4 dashes of Cholula hot sauce (Any hot sauce will work, but I am loyal to Cholula)
- 1-9 ounce Trader Joe’s Cashew Fiesta Dip
- 2 TBSP plant based milk (just to thin out the queso)
- 4 vegan hot dogs (Lightlife hot dogs are great for this.)
- 4 vegan hot dog buns (I try to find whole wheat/grain hot dogs)
- ½-1 cup red onion, diced for garnish
- Sugar-free ketchup for garnish
- Mustard for garnish
- 1-28 ounce can of Bush’s Vegetarian Baked Beans
Instructions
- Add the two cans of chili to a pot and turn to medium heat. Add the beef-less crumbles, beans, and hot sauce to the chili. Heat on medium, stirring occasionally until everything is heated through, about 10 minutes.
- Once the chili is going, cut the onion for the garnish. Add the baked beans to a small pot and heat on low, stirring occasionally until warmed through.
- Heat the hot dogs based off the instructions on your hot dog package. They usually don’t take long, so time it with the chili and everything else you are heating up.
- Add the queso to a small pan and heat on low/medium. Slowly add the milk to the queso and stir until it is still thick but can easily be drizzled all over the hot dogs. This doesn’t take long to heat up, so be careful to not burn it.
- It’s optional but I like to heat up the hot dog buns before I dress them. I will either use the bread warmer on my George Foreman grill or lay them flat on a skillet open-faced for a couple of minutes on each side.
- Once everything is ready, plate the hot dog with the chili, queso, onion, ketchup, and mustard. Pair with the baked beans and serve. I will add a dash of Cholula at the end if I want to go really spicy.
