Chili Dog with Black Bean and Corn Salsa


Mushroom Chili

  • 227g Package Cremini Mushroom, small dice
  • 227g Package Shiitake Mushroom, small diced
  • 1 small onion, small diced
  • 2 garlic cloves, minced
  • 2tbsp Veg Oil
  • 1tsp Cumin
  • 1tsp Onion Powder
  • 1tsp Garlic Powder
  • 1tsp Coriander
  • ½ tbsp Chili Powder
  • 1 tbsp Tomato Paste
  • ½ cup Tomato Sauce

Black Bean and Corn Salsa

  • ½ cup Frozen Corn, defrosted
  • 1 can Black Beans, drained
  • 1 Lime, zested and juiced
  • 1 Garlic clove, minced
  • ¼ Purple Onion, minced
  • 2 tbsp chopped cilantro
  • ½ Jalapeno, seeded and small diced.
  • 2tsp Salt
  • 1tsp Ground Black Pepper


  1. Heat a medium sauté pan on medium, high heat. Add Vegetable Oil and warm. Add in diced onion and sauté until translucent. Add garlic and sauté for 1 minute. Add mushrooms to the pan. Sauté until the mushrooms are brown and the moisture has cooked out (you may need to add more oil as the mushrooms will absorb the oil). Add in the spices and cook for another 2 minutes. Stir in the tomato paste and sauce, cook until the sauce has thickened. Taste. Add more salt and pepper if needed.
  2. Combine all ingredients into a bowl. Taste and add more salt and pepper if needed. Store, refrigerated in an airtight container for 5 days.
  3. Cook Sensible Hot Dog as desired.
  4. Top hot dog with mushroom chili and corn salsa. Garnish with more cilantro or green onion.