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Total Time
35mins
Prep 15 mins
Cook 20 mins

In the spirit of the Superbowl this year, I decided to make vegan chilli cheese dogs. This chilli was made from items that I had right in the pantry and was the perfect topper the veggie dogs served in grilled buns! I actually took the time to toast whole cumin and corrriander seed, and grind them in my spice grinder, which made a REAL difference in the flavor. Another note: I made this using 1 can of black beans, but I think 2 cans would have been the perfect ratio. Use your judgement!

Ingredients Nutrition

Directions

  1. In a stock pot, heat canola oil over medium heat.
  2. Add chopped onion and saute 3-4 minutes.
  3. Next add bell pepper and garlic, stir until fragrant.
  4. Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
  5. Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
  6. Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
  7. Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
  8. Bring to a boil and let simmer for 15-20 minutes.
  9. Add 1-2 cans of beans (your choice) and stir to combine.
  10. Simmer another 5-10 minutes and serve!