Step 1

First, prepare the chili. In a large pot, heat the olive oil over medium heat.

Step 2

Add in the all the chopped vegetables, and cook until softened and translucent, about 10 minutes.

Step 3

Next, stir in the crumbled tempeh and the beans, followed by the crushed tomatoes and 1/2 the can's worth of water.

Step 4

Finally, add in all of the seasonings. Stir everything to combine, lower heat to a simmer, and cover.

Step 5

Allow chili to cook for at least 45 min-1 hr, stirring occasionally. Add more salt or seasoning to taste.

Step 6

When ready to serve, cook your hot dogs on the grill or in a pan (I used my cast iron skillet). I have found that vegan hot dogs are not very fatty, and tend to cook better with some oil added.

Step 7

To assemble, place your hot dog buns on an oven safe pan. Place a hot dog in each bun, and top with some of the prepared chili. Sprinkle the vegan cheddar on top. Place the pan of chili cheese dogs under the broiler in the oven for a couple of minutes to melt the cheese, then enjoy!