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1 can Black beans
1 can Diced tomatoes
2 cups Vegetarian Ground “Beef” Crumbles
1 Onion, chopped medium size
1 tbsp Tomato paste
1 cup Water
1 Bay leaf
1 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Black pepper
1/4 tsp Red pepper flakes
Salt to taste
2-3 tbsp Corn starch, for thickening

The Dogs

1 package Beyond Meat Brat Sausage
4 Hot dog buns
2-3 tbsp Shredded cheddar cheese
1 Green onion, for garnish

Steps

1. In a large saucepan, heat 2 tbsp of oil over medium high heat. Add the chopped onion. Sear until onions are translucent, then add all the spices. Stir together.
2. Add in the beef crumbles and stir until evenly coated with spices. Pour in the diced tomatoes, black beans, and tomato paste. Bring this to a soft boil, then reduce the heat to low. Cover and simmer for 15-20 minutes.
3. Remove the lid and stir the chili. If you’d like a thicker result, stir in a cornstarch slurry (2 tbsp corn starch mixed with 2 tbsp water.)
4. Now that the chili is prepared, heat a nonstick skillet on high heat for the hot dogs. Add a tbsp of oil for a crisp exterior.
5. Place the dogs in the hot skillet, cook on all sides until they reach a crisp, brown exterior.
6. Assemble: Place the hot dogs in the buns, top with chili, and sprinkle with shredded cheese and green onions.