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Ingredients
- 1 onion chopped
- 1 clove garlic minced
- 2 carrots chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 15- ounce cans black beans rinsed and drained
- 1 8.75- ounce can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 14.5- ounce can stewed tomatoes
Ingredients
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Instructions
- 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.
