Total Time
35mins
Prep 10 mins
Cook 25 mins

We were craving chili dogs (no meat, of course) and had no buns. Here is what I came up with from what we had on hand. the spice measurements are not exact, I always add a bit more after I've added everthing to the pot. For the Pampered Chef Southwest seasoning, you can substitute a little more oregano with some garlic and onion powder. Also, if using cumin instead of the adobo seasoning, you might need to add some salt to taste

Ingredients Nutrition

Directions

  1. In your favorite chili sized pot, heat oil over medium heat.
  2. Add onions and Southwest seasoning and saute about 3 minutes until translucent.
  3. Add chopped peppers (red, gree and jalapeno) and saute anothe 3-5 minutes until beginning to soften.
  4. Add dry spices and stir to coat.
  5. Pour in diced tomatoes, tomato sauce and green chillies.
  6. Bring to boil, reduce heat, cover and let simmer for 15-20 minutes.
  7. While chili simmers, slice the veggie dogs into 1/2 inch pieces.
  8. In a non-stick skillet over medium heat, lightly brown the veggie dogs, just to give them a little color. Do not overcook.
  9. Add the kidney beans and veggie dogs. Stir to combine.
  10. Simmer over low heat for another five minutes.
  11. Check the spices and adjust as needed.