RCI-SP.003.0723.001
Vegetarian Hot Dog Chili
This chili is of a more sauce-like consistancy, making it perfect as a vegie sausage or baked potato topping, but nothing stops me from eating it with a spoon!
Prep20 min
Cook25 min
Total45 min
Servings8
Difficultyintermediate
Ingredients
- cans red kidney beans2 16 ozliquid drained and reserved
- One pkg. Yves brand turkey crumbles1 unit
- One large red onion1 unitdiced
- Half a head of garlic1 unitpeeled and diced
- One large bell pepper1 unitcoarsley chopped
- 1 jar
- your favorite smokey barbecue sauce3/4 cup
Method
1
Drain the red kidney beans in a colander, reserving 1/2 cup of the liquid for later use.
2
Heat a large pot or Dutch oven over medium-high heat and add the Yves turkey crumbles, breaking them apart with a wooden spoon as they warm through, about 2-3 minutes.
3
Add the diced red onion and diced garlic to the pot and cook, stirring frequently, until the onion softens and becomes translucent, about 4-5 minutes.
4
Stir in the coarsely chopped bell pepper and cook for an additional 2-3 minutes until slightly softened.
5
Pour in the entire jar of salsa and the 3/4 cup smokey barbecue sauce, stirring well to combine all ingredients.
6
Add the drained red kidney beans and the reserved 1/2 cup bean liquid, stirring to incorporate evenly throughout the mixture.
7
Bring the chili to a simmer over medium heat and cook for 5-8 minutes, stirring occasionally, until the flavors meld and the chili reaches desired consistency.
7 minutes
8
Taste and adjust seasonings as needed, then serve hot over hot dogs or as a standalone chili.