Categories: Recipes
      Date: Jun 19, 2015
     Title: 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