Ingredients

• 1 tablespoon vegetable oil
• 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
• 1 , 8.75 ounce
• 0.25 teaspoons ground black pepper
• 1 , 14.5 ounce

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving