Hearty Chili Dog Topping

Preparation info

  • Difficulty


  • Makes about

    5 cups

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

For a delicious and satisfying entree, just double the recipe and serve it with baked tortilla chips or warm corn or flour tortillas.


  • 2 teaspoons extra-virgin olive oil
  • 1 medium sweet onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 2 medium bell peppers, seeded and coarsely chopped
  • 1 large poblano chile or other minimally hot green pepper, seeded and coarsely chopped
  • 1 small jalapeño pepper, finely chopped
  • Salt and pepper, to taste
  • 1 16-ounce can vegetarian baked beans
  • ¼ cup bottled barbecue sauce
  • 2 tablespoons Dijon mustard
  • 2 veggie burgers, crumbled (any brand found in the produce section or the frozen foods section of your supermarket is fine)


Heat the oil in a 4-quart pot over low-medium heat. Add the onion, garlic, peppers, salt, and pepper to taste. Cover and cook, stirring occasionally, for about 15 minutes, until the vegetables are just tender and have released some of their liquids. Add the baked beans, barbecue sauce, mustard, and crumbled veggie burgers. Stir well to combine. Cover and continue cooking for about 3 minutes, stirring occasionally until heated through. Taste for seasonings.