In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. Makes 8 servings.
In a small bowl, mix together the molasses, brown sugar, baking soda, ginger, and cinnamon until well blended. Cover and refrigerate for at least 10 minutes. Add about a 1/4 cup of coffee to each cup, and then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, and then garnish with whipped cream and a light dusting of cloves.