Chicken Vegetable Chili Dogs



  • 6 Chicken Hotdogs
  • 6 Canyon Bakehouse Gluten-free Hotdog Buns


  • 24 oz. Boulder Organic Chicken Vegetable Chili
  • Diced White Onion
  • Avocado Crema (below)
  • Shredded Cheddar Cheese

Avocado Crema

  • ¼ C. Sour Cream
  • 1 Tbsp. Plain Yogurt
  • ½ Avocado
  • 2 tsp. Lemon
  • Sea salt, to taste


  1. Combine the ingredients for the crema in a blender.
  2. Blend the crema until smooth. Chill before serving.
  3. Cook the hotdogs according to package directions.
  4. Place the cooked hotdogs into the buns and arrange on a platter.
  5. Spoon the Chicken Vegetable Chili onto the hotdogs.

Top the Chili Dogs with diced onion, avocado crema and shredded cheese.

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