Root Vegetable Chili Soup

Dishes that call for chili and curry powders get better over time, so make this dish a day ahead.


  • 1/2 cup fresh or frozen corn, thawed
  • 2 tablespoons canola oil
  • 1 small onion, chopped (1 cup)
  • 2 cloves garlic, minced (2 teaspoons)
  • 4 teaspoons mild chili powder
  • 2 teaspoons ground cumin
  • 2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 pound)
  • 2 medium carrots, cut into 1/2-inch cubes (1/2 pound)
  • 1 28-ounce 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 (2/3 cup)
  • 1 jalapeno pepper, seeded and finely diced, optional
  • 1 15-ounce can red kidney beans, drained and rinsed
  • Chopped green onions or cilantro for garnish

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

Notes: Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here-the soup will have an Indian flair.


Amount Per Serving

Cals: 236 From Fat: na

Total Fat: 6g

Cholesterol: 0mg

Sodium: 417mg

Total Carb: 40g

Dietary Fiber: 13g

Sugars: 15g

Protein: 8g