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Center for Community Health & Prevention

Patient Care

URMC / Center for Community Health & Prevention / Patient Care / Jill Chodak, MS, RD, CDN / Not Dogs with Chili Sauce

Not Dogs with Chili Sauce

Serves 4

Ingredients

Not Dogs

  • 1 lg. or 4 sm. each carrot
  • ¼ cup soy sauce (low-sodium preferred)
  • ¼ cup water
  • 2 tbsp fresh ginger, minced
  • 1 tbsp honey
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tbsp canola oil
  • 4 each New England hot dog rolls

 

Chili Sauce

  • 1 tbsp olive oil
  • 1 each onion, medium, diced
  • 1.5 tbsp chili powder
  • 1 pinch ground mustard
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1.5 tsp garlic powder
  • ¼ cup dry red wine
  • 1 15-oz can no-sodium pinto beans
  • 1 15-oz can no-sodium kidney beans
  • 1 15-oz can no-sodium black beans
  • 1 28-oz can crushed tomatoes in puree
  • Garnish: shredded cheese

 

Instructions

Make Not Dogs

  1. If using 1 large carrot, cut off the stem end and then cut the carrot into four equal, long strips. If using small carrots, just cut off the stem end.
  2. Peel if you would like, and wash the carrot(s). Boil about 4 or 5 cups of water. Add the carrots and blanch for about 6 minutes until tender but firm. Remove from water and set aside.
  3. Make the marinade by getting an empty loaf pan and adding the following ingredients: soy sauce, ginger, honey, garlic powder, and onion powder.
  4. Mix well and gently add the carrots. Refrigerate for one hour.

Make Chili Sauce

  1. Open and drain all beans in a colander and set aside.
  2. Heat olive oil in large pot until hot. Add diced onions and cook for about 3 minutes stirring frequently.
  3. Add all spices, stirring constantly, and cook for about one minute.
  4. Add wine and incorporate well. Let simmer for 1-2 minutes until absorbed.
  5. Add the beans and tomato puree and stir well. Bring to a boil, then turn to a simmer and cover.
  6. Cook for about 20 minutes stirring occasionally.

Cook and Assemble

  1. Remove the carrots from the fridge and put a grill pan or non-stick saute pan on the stove. Add a tablespoon of canola oil and turn the heat to medium high.
  2. Once the pan is hot, carefully add the four carrots, separately them in the pan by about an inch.
  3. Cook for about I-2 minutes on each side to brown and then remove from heat and place in bun.
  4. Top with as much chili sauce as desired, as well as shredded cheese, and serve.