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Categories:
canola oil onion garlic mild chili powder ground cumin rutabagas carrots tomatoes russet potato anaheim red bell pepper pepper red kidney beans green onions
Viewed: 66 - Published at: 6 years agoIngredients
- 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 (23 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
Method
- 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.
