Vegetable Chili

Serves 6

Serving size: 1 cup



2 tablespoons olive oil

1 onion, chopped

2 red bell peppers, chopped

2 tablespoon minced garlic

2 tablespoons tomato paste

2 tablespoons chili powder

3-5 cups chopped greens (mustard greens, kale, or spinach)

1 can corn kernels

3 cups chopped tomatoes or 2 cans diced tomatoes with juice

6 cups chicken stock

1-2 cans black, kidney, or pinto beans

½ cup cilantro or green onions for garnish

Salt and pepper to taste



  1. In a large soup pot, heat the olive oil over medium heat.  Add the onion and bell peppers and sauté for 3 minutes.  Add the garlic and continue to sauté.  Stir in the tomato paste and chili powder.  Add salt and pepper if desired; cook for 3 minutes.
  2. Add the chopped greens, tomatoes, and stock.  Bring to a boil, then reduce until the mixture bubble steadily.  Cook until the vegetables are tender and mixture is thickened, about 15-20 minutes.
  3. Add the beans.  Simmer until beans are heated through, at least 5 minutes.  Garnish with cilantro or green onions.


Adapted from


Nutrition information for 1 serving:


kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
257 20 60 8 14 6.5 152 434 6.5 0 303

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.