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.
Photo: alvarez / Getty Images
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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