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Vegetarian Chili Sloppy Joes

Vegetarian Chili Joes

Two favorite comfort foods rolled into one – these vegetarian chili joes are gluten-free and full of flavor!

  • Total Time: 45 mins
  • Yield: 8-10 1x


Units Scale
  • 2 Tablespoona oil
  • 1 large onion, diced
  • 1 bell pepper, diced
  • Two 8-ounce package tempeh, finely crumbled
  • 1 package McCormick Gluten-Free Chili Mix
  • 15-ounce can tomato sauce
  • 1 1/2 cups cooked black beans OR one 15-ounce can black beans, drained and rinsed
  • 24 Tablespoons pure maple syrup, to taste
  • 2 Tablespoons vegetarian Worcestershire or apple cider vinegar
  • 1 Tablespoon liquid smoke (optional)
  • Water, for thinning, if needed
  • Salt and pepper, to taste
  • 8 gluten-free hamburger buns
  • Sliced avocado


  1. Heat a large skillet over medium-high heat. Add 2 Tablespoons oil to the pan and heat for 30-60 seconds. Add the onion and bell pepper. Cook, stirring occasionally, until the veggies start to soften and turn golden. Next add the tempeh. Continue cooking for another 5-10 minutes, or so, stirring frequently, allowing tempeh to brown a bit. Sprinkle the McCormick Gluten-Free Chili Seasoning packet over the tempeh and veggies. Cook for 30 seconds. Add the tomato sauce, drained beans, maple syrup, Worcestershire (or vinegar), and liquid smoke, if using. Lower heat to a simmer and cook for 10-15 minutes to allow flavors to blend. Stir in a little water if the mixture is too thick or if it starts to scorch on the bottom. Remove from heat and serve immediately on gluten-free rolls topped with sliced avocado.
  2. Yield: 8-10 servings
  • Author: Lindsey Rose Johnson
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Dish