Chili Dog sin Carne

Ingredients

• 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

Preparation

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.

 Variations:

• 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.