- Preparation time: 10 minutes
- Cooking time: 55 minutes
- Servings: 5 servings of 2 chili dogs (makes roughly 2 L / 8 cups)
- Cost per serving: $2.37
- Storage: 3 days in the fridge. Store the chili and the bread separately. Can be frozen.
- Kitchen tools: Cutting board, sharp knife, large pot, wooden spoon, measuring cups and spoons, colander, can opener.
- This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 15 ml (1 tbsp) canola oil
- 1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
- 1 firm tofu block (454g), crumbled
- 4 garlic cloves, finely chopped
- 60 ml (¼ cup) chili powder
- 5 ml (1 tsp) ground cumin
- Salt, pepper and Tabasco-style hot sauce, to taste
- 60 ml (¼ cup) ketchup
- 30 ml (2 tbsp) molasses
- 45 ml (3 tbsp) cider vinegar
- 1 can (796 ml) diced tomatoes
- 1 can (540 ml) red kidney beans, drained and rinsed
- 250 ml (1 cup) frozen corn nibs Or canned corn
- 10 hot dog buns, toasted or warmed, if you wish
1. In a large pot over medium-high heat, heat the oil and cook the onion for about 2 minutes, or until browned.
2. Add the tofu, garlic, chili powder, cumin, salt, pepper and hot sauce. Cook for 2 minutes while stirring.
3. Add the ketchup and molasses and continue cooking while stirring for another minute.
4. Add the vinegar, tomatoes, beans and corn.
5. Bring to a boil, then reduce heat to medium-low and simmer gently for about 45 minutes.
Tip: Use the cooking time to prepare your side dishes.
6. Serve in the hot dog buns.
- Serve the chili in a bowl with toasted pita or tortillas on the side.
- Chili dogs are great “au gratin”! Just add 15 to 30 ml (1 to 2 tbsp) of grated cheese on top of each prepared bun and grill until the cheese has melted.