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
- In a large pot over medium-high heat, heat the oil and cook the onion for about 2 minutes, or until browned.
- Add the tofu, garlic, chili powder, cumin, salt, pepper and hot sauce. Cook for 2 minutes while stirring.
- Add the ketchup and molasses and continue cooking while stirring for another minute.
- Add the vinegar, tomatoes, beans and corn.
- 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.
- 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.