nutritional information

Per 1-cup serving:

  • Calories: 316
  • Protein: 25 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 43 g
  • Cholesterol: 0 mg
  • Sodium: 485 mg
  • Fiber: 13 g
  • Sugar: 11 g
Vegan

Barbecue Chili with Tempeh

Serves 6

30 minutes or fewer

The heat of this chili will depend on the brand of barbecue sauce you use. When choosing a prepared barbecue sauce, read the label carefully to choose one that’s low in sugar.
  • 2 cups shredded coleslaw mix (cabbage and carrots)
  • 4 tsp. seasoned rice vinegar
  • 2 8-oz. pkg. tempeh, finely crumbled
  • 1 ½ cups prepared barbecue sauce, such as Stubb’s Original or Spicy Bar-B-Q Sauce
  • 2 15-oz. cans low-sodium pinto beans, rinsed and drained

1. Toss coleslaw mix with vinegar in bowl; season with salt and pepper, if desired. Let stand 20 minutes.
2. Meanwhile, combine tempeh and barbecue sauce in large saucepan, and bring to a simmer over medium-low heat, stirring constantly. Add beans and 11/2 cups water, and simmer 20 minutes. Serve chili topped with coleslaw mix.

January/February 2013 p.36

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