Root Vegetable Chili Soup
from Chef John Skaggs of Two Caterers
This market favorite is a special twist on a traditional chili, this soup is perfect for cool autumn nights. Use the suggested root vegetables or mix in some of your favorites to customize this hearty meal. Great with cornbread!
1/2 cup fresh corn
2 tbsp canola oil
1 chopped onion
2 cloves minced garlic
4 tsp chili powder
2 tsp ground cumin seed
2 medium carrots cut into 1/2-inch cubes
3 cups diced tomatoe
s1 small russet potato, finely diced
2 Anaheim, banana, or mild peppers, seeded and chopped
1 small red bell pepper, chopped1
jalapeño pepper, seeded and finely diced, optional
2 small rutabagas (or other root vegetable) peeled and cut into 1/2 inch cubes
3 cups water or stock
chopped green onions or cilantro for garnish
1) Heat large pot over medium heat. Add corn and sauté until beginning to brown.
2) Add oil, onion, and garlic, and sauté until onion is soft.
3) Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, and stir in chili powder and cumin.
4) Add 3 cups water or stock and bring to a simmer. Cover and cook for 40 minutes, stirring occasionally.
5) Season with salt and black pepper. Serve with green onions or cilantro.
For more recipes, check out the market wednesday recipe page.
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