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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Root Vegetable Chili Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions