Barbecue Chili with Tempeh


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.

  • 6Servings


  • 2 cups shredded coleslaw mix (cabbage and carrots)
  • 4 tsp. seasoned rice vinegar
  • 2 8-oz. pkg. tempeh, finely crumbled
  • 1 1/2 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.

Nutrition Information

  • Calories: 316
  • Carbohydrate Content: 43 g
  • Fat Content: 7 g
  • Fiber Content: 13 g
  • Protein Content: 25 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 485 mg
  • Sugar Content: 11 g