Barbecue Chili with Tempeh

• 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 Stubbs 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.
2. Let stand 20 minutes.
3. Meanwhile, combine tempeh and barbecue sauce in large saucepan, and bring to a simmer over medium-low heat, stirring constantly.
4. Add beans and 11/2 cups water, and simmer 20 minutes.
5. Serve chili topped with coleslaw mix.

coleslaw mix, rice vinegar, barbecue sauce, pinto beans

Taken from www.vegetariantimes.com/recipe/barbecue-chili-with-tempeh/ (may not work)