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Ingredients: Makes 8 servings
2 tablespoons canola oil3/4 cup chopped yellow onion1-1/2 cups corn kernels2-3 tablespoons diced jalapeno2 tablespoons minced garlic1 pound tempeh2 cups canned crushed tomatoes, including liquid1/2 cup low sodium vegetable broth1-1/2 tablespoons chili powder1/2 tablespoon ground cumin1/4 cup chopped cilantro1 teaspoon salt1/4 teaspoon ground black pepper8 green bell peppers1 cup avocado salad
Serving size:1 pepper with avocado salad
Nutritional Information: Nutrition Info (per serving): 250 calories, 13 g fat, 2.5 g saturated fat, 0 mg cholesterol, 435 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g sugar, 15 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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