Root Vegetable Chili

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Root Vegetable Chili


Soups and Salads


Preparation - Directions

1. In a large soup pot, heat the olive oil and add the onion. When the onion has wilted, add the garlic, red pepper, paprika, chili powder and cumin. Cook over medium heat until fragrant. Stir in the tomato paste and blend well. Add the carrots, turnips and potatoes, and coat well.
2. Combine the tomato juice and broth, and pour over the vegetables. Bring to a boil, then lower the heat to medium low and cook uncovered for about 45 minutes, stirring occasionally.
3. Add the beans, and continue cooking for about 25a€“30 minutes or until the mixture thickens.
4. Serve in bowls garnished with the scallions and grated cheese.