Root Vegetable Chili Soup

• 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

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.

canola oil, onion, garlic, mild chili powder, ground cumin, rutabagas, carrots, tomatoes, russet potato, anaheim, red bell pepper, pepper, red kidney beans, green onions

Taken from www.vegetariantimes.com/recipe/root-vegetable-chili-soup/ (may not work)