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