Root Vegetable Chili Soup Recipe

Name: Root Vegetable Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh or frozen corn, thawed; 2 Tbs. canola oil; 1 small onion, chopped (1 cup); 2 cloves garlic, minced (2 tsp.); 4 tsp. mild chili powder; 2 tsp. ground cumin; 2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.); 2 medium carrots, cut into 1/2-inch cubes ( 1/2 lb.); 1 28-oz. can diced tomatoes; 1 small russet potato, finely diced (1 cup); 2 Anaheim, banana, or mild peppers, seeded and chopped ( 3/4 cup); 1 small red bell pepper, chopped (⅔ cup); 1 jalapeno pepper, seeded and finely diced, optional; 1 15-oz. can red kidney beans, drained and rinsed; Chopped green onions or cilantro for garnish

Servings: persons

1/2 cup fresh or frozen corn, thawed
2 Tbs. canola oil
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
4 tsp. mild chili powder
2 tsp. ground cumin
2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)
2 medium carrots, cut into 1/2-inch cubes ( 1/2 lb.)
1 28-oz. can diced tomatoes
1 small russet potato, finely diced (1 cup)
2 Anaheim, banana, or mild peppers, seeded and chopped ( 3/4 cup)
1 small red bell pepper, chopped (⅔ cup)
1 jalapeno pepper, seeded and finely diced, optional
1 15-oz. can red kidney beans, drained and rinsed
Chopped green onions or cilantro for garnish

1
Heat large pot over medium heat.
2
Add corn, and saute 2 minutes, or until beginning to brown.
3
Add oil, onion, and garlic, and saute 3 to 5 minutes, or until onion is soft.
4
Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.
5
Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeno, if using, and 3 cups water.
6
Bring pot to a simmer, and season with salt.
7
Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.
8
Add beans and cook, uncovered, 45 minutes, or until soup thickens.
9
Serve garnished with green onions or cilantro.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup fresh or frozen corn, thawed, 2 Tbs. canola oil, 1 small onion, chopped (1 cup), 2 cloves garlic, minced (2 tsp.), and more.

Yes, Root Vegetable Chili Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Chili Soup

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