Smoky Lentil Chili and A Hot Dog Toppings Bar – this tasty chili recipe is a year round favorite, and is a great addition to a summertime BBQ!
July is National Hot Dog Month.
I mean, summer is hot dogs, right? At baseball games, an ice cold beer and a hot dog are required, right? They are essential to BBQs and backyard cookouts, camping and summertime road trips.
As essential as chili.
We topped bowls of chili with cashew cream and Spicy Jalapeño Sesame Salsa:
While it is a valiant effort for July to dedicate one whole month eating hot dogs, the third Wednesday in July is National Hot Dog Day. So… options.
There’s also Fourth of July weekend, and just weekends in general. We recently had friends over for a sunny Saturday, complete with Smoky Lentil Chili and A Hot Dog Toppings Bar.
and we’re planning to do it all over again over Fourth of July.
probably again in August too, at least once.
We had all kinds of choices for hot dog toppings, like Hawaiian Mac Salad and crisp romaine:
The back yard was set up with two hot grills, a large table with hot dog toppings, salads, sides, and desserts. You know how I love a good party. Planning and hosting it? Even better.
It is fun to have these kind of do it yourself lunch bars with all the classic options and a few you wouldn’t think of but are now your favorite toppings. I like to see what flavor combinations everyone comes up with to top their dog.
More toppings – Tangy Pickled Cornichon Slaw and Tangy Cheese Sauce:
We had veggie dogs, regular and gluten free buns, and super crunchy crisp romaine leaves for those who aren’t eating bread right now.
I enjoyed a soft fluffy bun with my veggie dog. It was glorious.
Rosemary Dachshund supervised the grills.
Lightlife Plant Protein Foods recently sent me this super fun mini grill and a package with all the entertaining essentials to throw this Hot Dog Toppings Bar party. The star of the party was Lightlife’s Jumbo Smart Dogs – one whole package fits on the little grill, ha!
for this party, we had the large grill revved up too…
We easily found these hot dogs (the jumbo size and the regular) in the market I always visit, and I have always been able to find them in most grocery stores. For those craving that classic flavor of the ball park dog, these taste similar to a classic hot dog. They grill up quickly and are an alternative that is free of both cholesterol and saturated fat.
and everyone at our party liked them! Some had more than one!
We had all the condiments necessary for a tasty hot dog party, including Sir Kensington’s Dijon Mustard and Classic Ketchup. To cool down the Smoky Lentil Chili, sliced avocado and cashew cream were tasty toppers.
Smoky Lentil Chili and A Hot Dog Toppings Bar
YIELD: 6-8 regular servings, 12-20 as hot dog topping
for the chili: dairy, egg, soy, oil, and gluten free, vegan
INGREDIENTS:
1 large yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 red bell pepper, stemmed, seeded and diced
1 green bell pepper, stemmed, seeded and diced
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon cinnamon
2 cups dry lentils
8 cups vegetable broth
1 (14.5 ounce) can fire roasted tomatoes
2 chipotles from (7 ounce) can, minced
1 tablespoon adobo sauce
INSTRUCTIONS:
In large stockpot, sauté onion, garlic, and bell peppers in a bit of water until softened.
Add paprika, cumin, and cinnamon. Continue to sauté another minute.
Add lentils, stir to combine.
Add vegetable broth, tomatoes and tomato liquid, chipotles and adobo sauce. Stir to combine, and bring to a boil. Once boiling, reduce to simmer.
Simmer uncovered for 25-30 minutes, stirring occasionally, until chili reduces and thickens.
Serve as a hot dog topping, or in bowls with cool avocado slices, cashew cream, fresh sliced jalapeño, Spicy Jalapeño Sesame Salsa:
Already looking forward to the next Hot Dog Bar – happy summer!
BIG THANKS TO LIGHTLIFE PLANT PROTEIN FOODS FOR THE OPPORTUNITY TO CREATE THIS ORIGINAL RECIPE FOR SMOKY LENTIL CHILI AND A HOT DOG TOPPINGS BAR. SPONSORED BY LIGHTLIFE. FOLLOW LIGHTLIFE ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTEREST.
printable Smoky Lentil Chili and A Hot Dog Toppings Bar recipe:
- 1 large yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 red bell pepper, stemmed, seeded and diced
- 1 green bell pepper, stemmed, seeded and diced
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 2 cups dry lentils
- 8 cups vegetable broth
- 1 (14.5 ounce) can fire roasted tomatoes
- 2 chipotles from (7 ounce) can, minced
- 1 tablespoon adobo sauce
- In large stockpot, sauté onion, garlic, and bell peppers in a bit of water until softened.
- Add paprika, cumin, and cinnamon. Continue to sauté another minute.
- Add lentils, stir to combine.
- Add vegetable broth, tomatoes and tomato liquid, chipotles and adobo sauce. Stir to combine, and bring to a boil. Once boiling, reduce to simmer.
- Simmer uncovered for 25-30 minutes, stirring occasionally, until chili reduces and thickens.
- Serve as a hot dog topping, or in bowls with cool avocado slices, cashew cream, fresh jalapeño.
Jonnie says
This recipe is inaccurate. I’m an hour in, 4 cups of veggie stock, and 3 addt’l cups of water (vs the 3 it says are needed) and the lentils are still cooking. Also, author forgets to mention including salt and pepper and adding a tomato paste to the onions and peppers.
Kristina Sloggett says
thank you for pointing out the inaccurate broth measure, Jonnie. I always use two 32 ounce cartons of veggie broth, which is 8 cups. I have updated the 3 to the correct 8 – sorry for the inconvenience and thanks again.
Nicole Dawson says
We just made some of the jumbo dogs this weekend and those by far are my favorite. Next time we’ll have to try with this lentil chili. Sounds so good.