Oct/Nov 2015 June/July 2015 - Page 22

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