Health & Fitness
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
Find out what's happening in Hudsonwith free, real-time updates from Patch.
- 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.
Find out what's happening in Hudsonwith free, real-time updates from Patch.
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.
We’ve removed the ability to reply as we work to make improvements. Learn more here
