inthekitchen
Chili Dog Wrap
The classic chili cheese dog gets lightened up with chunky chili, a whole wheat wrap, and a sprinkling of green.
INGREDIENTS Chili 1 Tbsp oil 3 1 / 2 cups sliced onions 2 cloves garlic, minced 1 cup chopped celery 1 1 / 2 tsp cumin 1 tsp chile flakes 1 tsp salt 1 cup dried lentils 1 1 / 2 cups water 1 cup roasted red peppers 2 cups diced tomatoes( with juice) 2 1 / 2 Tbsp tomato paste 2 cups red kidney beans( with juice) 2 cups black beans( with juice) 2 1 / 2 Tbsp salsa 1 1 / 2 Tbsp barbeque sauce 1 / 2 cup fresh cilantro, chopped 1 1 / 2 Tbsp lime juice Assembly 1 vegan hot dog 1 wholewheat wrap vegan mayonnaise ketchup vegan cheese substitute green onion
METHOD Chili 1. In a large pot, cook oil, onions, garlic, celery, cumin, chile flakes, salt, lentils, and water for 15-20 minutes. If the mixture is too dry or is starting to burn, deglaze the pot with 1 / 2 cup of water. 2. Add red peppers, diced tomatoes, tomato paste, kidney and black beans, salsa, and barbeque sauce. Simmer over low heat for 20-30 minutes. Deglaze the pot with an additional 1 / 2 cup water if the mixture becomes too dry. 3. Finish with cilantro and lime juice. Store excess chili in a sealed container in the fridge.
ASSEMBLY 1. Heat the hot dog, drizzled with oil, on the barbeque, flipping to cook both sides. 2. Spread mayo and ketchup on a whole wheat wrap. Place hot dog in wrap and top with chili, a sprinkle of vegan cheese and green onion. 3. Roll up the wrap and enjoy.
Yield: 1 chili dog
20 ciao! / june / july / two thousand fifteen