In large saucepan over medium heat, saute onions in oil until soft. Add garlic, cook 3 minutes more. Add tomatoes and juice, and jalapeno; simmer 10 minutes. Add cumin and chili; simmer 5 minutes more. Add water, bell peppers and beans; cover and cook 10 minutes, adding more water if necessary. Add tempeh, corn, salt and pepper. Simmer 15 minutes, stirring often. Garnish with cilantro if desired. 5g fat per serving. | NOTES : Makes 8 servings Couscous with Asparagus and Mushrooms Recipe by: Vegetarian Times, April 1996
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 58 (35%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 232.9mg||8 %|
|Potassium 622.5mg||16 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 14.3g|
|Protein 11.6g||17 %|
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Calories per serving: 164
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