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.
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