Vegan chili dogs for 4th of July fun

 

Meatless hotdogs topped with vegan chili are a great choice for a vegetarian-style, all-American 4th of July celebration.

Veggie dogs with a slightly higher fat content will hold up best to the grill. Look for Yves Veggie Brats or Tofurky Franks. Be sure to read labels since not all veggie dogs are vegan. Cook the hotdogs on the grill until just browned and heated through. Or let kids cook theirs on a stick over the fire, with adult supervision.

Then, stuff the hotdogs into a grilled roll and top with chili. The chili recipe below, which is adapted from the Physicians Committee for Responsible Medicine, can be prepared the night before (it gets better in the fridge overnight) and is a proven favorite with vegetarians and omnivores alike.

And if you're looking for the perfect vegan beer to go with chili dogs or other barbecue fare, Elizabeth Willse, the NY Beer Pairing Examiner has some fabulous suggestions for cookout and vegan-friendly beer-pairings.

Vegetarian Super Chili

2 cups vegan ground “beef” (Look for Lightlife brand Gimme Lean or Morningstar Farm burger crumbles, both in frozen food section)
2 16-ounce cans diced tomatoes
1 3-ounce can tomato paste
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 jalapeno pepper, minced
2 tbsp chili pepper (or to taste)
2 tsp cumin powder
2 tsp garlic powder
1 tsp dried oregano
¼ tsp allspice
1 cup cooked or canned kidney, pinto or black beans

Place all ingredients except the beans in a pot and simmer, covered, for 1 hour. Add the beans and simmer, covered, for an additional 30 minutes. Makes enough for 16 chili dogs.