Barbecue Tempeh Chili

Have you tried Croix Valley Barbecue Sauce? Using the Original flavor, I made a vegetarian chili with only three ingredients! Topped with coleslaw and vinegar, this is surprisingly delicious.

If you love tempeh, you will be amazed at how much this tastes like a meat chili. Between the tempeh, pinto beans and cabbage, this quick meal is off the chart in protein.

Barbecue Tempeh Chili

Serves 6

  • 2 (8 ounce) packages tempeh, finely crumbled
  • 1 1/2 cups barbecue sauce (I used 1-15 ounce bottle Croix Valley Original Babrecue Sauce)
  • 2 (15 ounce) cans pinto beans, rinsed and drained


  • 2 cups shredded coleslaw mix
  • 4 teaspoons seasoned rice vinegar

Combine tempeh and barbecue sauce in a large saucepan and brin to a simmer over medium-low heat, stirring constantly. Add beans and 1 1/2 cups water. Simmer for 20 minutes.

For the best flavor, refrigerate overnight. Before serving, toss coleslaw mix with vinegar. Let stand 15 minutes. Season with salt and pepper. To serve, top chili with coleslaw mix.

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Croix Valley Steak Sauces January 20, 2013 at 03:16 PM
Looks like a fantastic dish! Do you mind if we add it to our website Taren?
Taren Weyer January 20, 2013 at 05:42 PM
Certainly! The recipe originated from the magazine Vegetarian Times.
Philip Bradley March 29, 2013 at 03:29 AM
Taren, I read a post on Patch(?) about a Hudson Grocery Co-op, with your name and a few others. I am a member of the steering committee of the Minnesota Food Co-op Boards group, which is also open to food co-op board members from neighboring states. I'd love to hear back from you or anyone on your board about how you're doing starting up your co-op! We have 2-3 food co-ops in formation in the Twin Cities area. We'd love to have you join us--Philip Bradley, brad0260@umn.edu


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