- 1 cup chopped onion
- 1 pound lean ground beef
- 2/3 cup store-bought barbecue sauce
- 1/4 cup tomato paste
- 1/4 cup vegetarian refried beans
- 1/4 cup sneaky chef purple purée
- 8 small, soft dinner rolls, ideally whole grain
- Add the onions and meat to a soup pot and heat over medium, stirring with a wooden spoon to break up the meat, about 5 minutes, or until the onions are lightly browned and meat is no longer red. Stir in the remaining ingredients, mix thoroughly, and heat through for 2 to 3 minutes, adding a tablespoon or 2 of water if you desire a thinner consistency.
- Ladle over warm rolls.