Best ever vegan chili dog recipe—from someone who takes National Chili Dog Day too seriously

National Chili Dog Day (the last Thursday in July) is one of those food holidays that actually makes sense. It's peak summer, grills are already hot, and there's something beautifully American about trying to eat a fully loaded chili dog without getting it all over yourself.

After years of tweaking this recipe, I've learned the secret isn't trying to replicate beef chili. It's creating something so savory and satisfying that comparison becomes irrelevant. My version delivers all the messy, spicy joy of a classic chili dog—plus a serious protein boost that'll actually keep you full. The leftovers also make incredible chili fries.

My Best Chili (Vegan!)

This hearty chili works equally well with dried lentils or the pre-cooked kind. Choose your own adventure based on how much time you have.

Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Serves: 8 (with leftovers)

Ingredients

• 1 tbsp olive oil
• 1 large white onion, diced
• 3 cloves garlic, minced
• 2½ cups cooked brown lentils (OR beans of choice OR 11 oz vegan ground/ mince—I like Beyond Meat)
• 15 oz canned tomato sauce
• 2 tbsp yellow mustard
• 1 tbsp chili powder (or modify to taste)
• 1 tbsp lemon juice/ apple cider vinegar
• 1 tsp each: cumin, garlic powder, onion powder
• ½ tsp each: cayenne pepper, crushed red pepper flakes

Lentil prep options

Starting with dry lentils (1¼ cups):

• One-pot method: Sauté onion and garlic first, then add dry lentils and 4 cups water. Bring to a boil, cover, reduce heat and simmer 17-20 minutes. Continue with recipe—no draining needed.
• Separate pot: Boil lentils in 4 cups water, covered, for 17-20 minutes until tender but not mushy. Drain and proceed.
• Do the same if using beans

Time-saving options:

• Canned lentils/ beans: Drain and rinse before using
• Cooked lentils/ beans : Use straight from the package (Trader Joe's has great ones)
• Vegan ground/ mince: Cook according to package directions,

How to make it

1. Sauté onion and garlic in olive oil over medium heat until softened, about 5 minutes. Use a large skillet. A splash of water prevents sticking.
2. Add cooked lentils (or beans/ vegan ground/ mince) and all the spices. Stir and cook for a minute to wake up the flavors.
3. Pour in tomato sauce, mustard, vinegar. Bring to a simmer, then reduce heat to low. Let it bubble away for 15 minutes, stirring occasionally. The sauce thickens as it cooks.

Assembly

What you need

• 8 vegan hot dogs (I like Field Roast or Beyond Sausage)
• 8 hot dog buns (check ingredients—many are accidentally vegan)
• Shredded vegan cheddar (optional but recommended)
• Diced white onion
• Yellow mustard

How to build them

1. Grill or pan-sear the hot dogs until they've got those beautiful char marks. About 2-3 minutes per side.
2. Toast the buns. This isn't optional. Untoasted buns turn to mush. Trust me.
3. Build your masterpiece: Hot dog in bun, generous ladle of chili, sprinkle of cheese, scatter of onions. Zigzag of mustard if you're feeling fancy.

Bonus: Cashew Queso

If you really want to blow minds, add this creamy cashew queso that tastes suspiciously like the real thing:

Quick queso (makes enough for 8 dogs):

• 1 cup raw cashews, soaked in hot water for 15 minutes
• 1 cup unsweetened almond milk
• ½ cup nutritional yeast
• 1 tsp each: salt, garlic powder, onion powder
• ½ tsp chili powder
• ¼ tsp paprika

Drain cashews, blend everything until smooth. Microwave 30 seconds before serving. Watch people's faces when you tell them it's cashews.

Tips and variations

Make it ahead: The chili tastes even better the next day and freezes beautifully in portions.

Toppings bar: Set out diced onions, jalapeños, pickle relish, sauerkraut, and hot sauce. Let everyone customize.

Chili fries: Pour leftover chili over crispy oven fries. Add queso. Thank me later.

Storage: Keeps fresh in the fridge for up to a week, or frozen for 3 months.

Final thoughts

This recipe has become my summer staple—it's hearty without being heavy, comes together quickly, and the leftovers are gold. The chili works just as well on a baked potato as it does on a hot dog.

Happy National Chili Dog Day. May your buns be toasted and your napkin supply be plentiful.