Vegan Hot Dog Chili
This vegan hot dog chili is the perfect topping for carrot dogs and veggie burgers! It’s whole food plant-based, gluten-free, dairy-free, and oil-free.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1/2 cup onion, diced
- 2 cups vegetable broth
- 1 cup quinoa, rinsed
- 1/2 cup tomato sauce
- 1 Tbsp. Worcestershire sauce, vegan
- 1 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. sea salt
Heat a nonstick pot over medium high heat and add the onions. Sauté until soft, adding a tablespoon of water to the pot as needed to keep the onions from sticking.
Once the onions are translucent, add the remaining ingredients to the pot, stir, and bring to a boil. Reduce heat, cover, and simmer about 10-15 minutes or until the quinoa is cooked.
Serve on carrot dogs or veggie burgers.
This recipe makes about 2 2/3 cups of chili, which is about (8) 1/3-cup servings.
This chili sauce is best served immediately because the quinoa will continue to soak up the liquid as it sets. However, you can still make it ahead of time if you need to. Simply add more vegetable broth to thin it down a bit if it starts to look too dry.
The calorie count for this recipe is approximate and should only be used for informational purposes.