black bean chili dogs with pickled jalapeno peach relish
Say hellooooo to some seriously divine vegetarian chili dogs.
I love everything about this week’s Tex Mex inspired recipe. Namely, the fact that I’ve discovered a vegetarian hot dog that convinces me it can replace a meat dog if I need to call upon one to grill: Lightlife Jumbo Dogs. No sponsorship here, but when you cook up these Black Bean Chili Dogs, be safe knowing that option exists and is really fabulous if you avoid meat as I do.
Ra-Ra moment aside, let’s talk dogs.
Aside from our baseball outings when young, I never really jumped on the hot dog bandwagon. They didn’t rotate into my childhood dinner repertoires unless we grilled them, and even then I’d reach eagerly for steak or a burger over a link. I wanted something a bit more interesting, still healthy, and group-friendly for the upcoming holiday, and my sister mentioned unrelated that she was making chili mac for our Facetime dinner date. Thus, the dogs were let out of the cage.
These are so easy. Cook up a big batch of black bean chili dressed simply with aromatic garlic, onion, chili powder, cumin, oregano, and a touch of Worcestershire for a meaty hint. Grill the dogs and wrap them in a fluffy brioche bun. Top with cheddar, and a kick-in-the-pants pickled jalapeno relish. Double or triple or whatever the recipe if you have many appetites to cater. No sweat about it.
The pickled jalapeno relish caps off the meal. Just toss together some diced pickled jalapenos (I bought some, but you can find a good recipe and make your own, too!), peach, red onion, cilantro, lime juice, honey, garlic, and a dash of salt and pepper. Spoon a touch or a pile over your dog for a pop of heat and contrast. Yum.
My advice: if you find yourself with leftover chili, bake up some No Knead Overnight Pumpernickel Beer Bread and to dip into a steaming bowl. The dark bread suits the deep spice profile of the chili. Just try it. Then, for dessert, a generous slice of Triple Layer Chocolate Explosion Cake with Whipped Chocolate Buttercream to finish off the indulgent, stick-to-your-ribs palate.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Leftover peaches in your fruit bowl? Try out the Juicy Peach Rosé Spritz!
Ingredients
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 1 14-oz can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 6 hot dogs, vegetarian or regular
- 6 brioche hot dog buns
pickled jalapeno peach relish
- 1/2 cup pickled jalapenos
- 1 peach, diced
- 2 tbsp red onion
- 2 tbsp cilantro, chopped
- 1 clove garlic, minced
- 1 tbsp lime juice
- 2 tsp honey
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Saute onion, garlic, and red pepper until fragrant, about 3-4 minutes. Stir in chili powder, cumin, and oregano for 1 minute. Toss in the Worcestershire sauce and brown sugar, then pour in the tomatoes and black beans. Bring to a simmer and cook, stirring occasionally, for at least 10 minutes. I like to let mine heat for as long as possible to let the flavors come together more. If the chili begins to dry out, lower the heat and add 1/4 cup water or broth.
- Wipe the grates of a grill or grill pan with oil and preheat to medium. Grill hot dogs according to package directions, usually 10-15 minutes, turning often to get a nice char on each side.
- Make the relish. In a small bowl, toss pickled jalapenos, peach, onion, cilantro, garlic, lime juice, and honey.
- Warm the hotdog buns and set finished dogs inside. Scoop 1/3-1/2 cup or so of chili overtop. Sprinkle with cheddar cheese – it will melt from the hot chili! Finish with a spritz of pickled jalapeno relish, a squeeze of time, and a couple cilantro sprigs.
