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
October 20, 2017 at 9:02 pmThis 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
October 21, 2017 at 8:20 amthank 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
July 5, 2017 at 10:40 amWe 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.
The Vegan 8 says
July 3, 2017 at 8:59 amOmg girl, you literally just combined all of my favorite ingredients into this chili! These are all my favorites to use and I’m totally salivating over here. Definitely eager to try this pronto! And those hot dogs look insane. Hot dogs were one of my favorite things to eat before going vegan!
Kristina Sloggett says
July 3, 2017 at 4:56 pmha! that’s funny, I would not touch a hot dog before going vegan – when I was a kid I even attempted to flush one down the toilet so I wouldn’t have to eat it… 🙂
and yeah… I think this is our current summer chili. Jason already asked for it again, woot!
Alisa Fleming says
June 30, 2017 at 8:27 amNow this is a mighty plant-based chili dog! I’ve never liked hot dogs, but this vegan version looks like a win.
Linda from Veganosity says
June 29, 2017 at 9:28 amYESSSS!!! I LOVE chili dogs and now my mouth is watering. The chili sounds perfect and I love the toppings too.
Sophia | Veggies Don't Bite says
June 28, 2017 at 8:40 pmOMG, I’m drooling at your toppings bar! I think I’d eat the toppings alone and then my dog would be naked. LOL!
Jenn says
June 28, 2017 at 4:01 pmWhen’s your next BBQ? I’ll make sure I’m free!! 🙂
Kristina Sloggett says
June 28, 2017 at 4:09 pmha! woo HOO – come on over, Jenn! (we are having TWO of them over the long holiday weekend…)
Trinity Bourne says
June 27, 2017 at 6:52 amSuch a hearty feel good plate of deliciousness there.
I am in!
x
Bianca Phillips says
June 26, 2017 at 10:02 amYum! Love me some hot dogs. I would love to try one topped with macaroni salad. That is genius! Also, that grill is just soooo cute.
Kristina Sloggett says
June 26, 2017 at 12:03 pmisn’t it fun?? perfect for camping and road trips… and yeah – the mac salad is SO GOOD as a dog topper! 🙂
Ginny McMeans says
June 26, 2017 at 9:42 amThat topping is amazing and now I’m going to plan a veggie hot dog section for the 4th just for this!
Kristina Sloggett says
June 26, 2017 at 9:49 amoh YAY! enjoy, Ginny!
Dianne says
June 26, 2017 at 8:06 amThis is such a fun idea for summertime cookouts!
Kristina Sloggett says
June 26, 2017 at 9:49 amwe definitely had fun…
Becky says
June 26, 2017 at 7:55 amYesss! My favorite thing about making veggie dogs is piling on the toppings. I need to add this chili to my arsenal!
Kristina Sloggett says
June 26, 2017 at 9:49 amyes you do Becky – it’s a good one! 🙂 (and I’m with ya, it is ALL about the toppings!)