As stated in a previous post, we recently became subscribed to Vegetarian Times and it is awesome. This past week I made another one of their under 400 quick chili recipes and it was a hit. This recipe took maybe 2 minutes of prep and the rest of the time the ingredients were simmering. Its simple, easy, and yummy… the perfect busy week combo.
Tempeh BBQ Chili with Slaw
(vegan and gluten free)
- 2 packages of tempeh- crumbled (I just chopped them up)
- 1.5 c of bbq sauce (gluten free)
- slaw mix (we purchased the broccoli slaw mix from Wholefoods)
- 2 tbsp rice vinegar
- 2 cans of pinto beans (rinsed and drained)
- .5 c of water
Place the crumbled tempeh and bbq sauce in a large skillet (have a lid ready). Mix the ingredients on a medium heat and then add beans. Mix in water (as much or as little was you want), cover and let simmer for 20 minutes. YES IT IS THAT EASY.
In a separate bowl mix the slaw and vinegar together and let sit for 20 minutes.
Serve chili layered with slaw and viola!
Note: You could add chopped tomatoes, kidney beans, corn, mushrooms, and/or onions to the chili!