1 tbsp. vegetable oil
1 onion, chopped
1 garlic clove, chopped fine
2 carrots, chopped
2 tsp. chili powder
4 cups vegetable stock
2 large cans black beans, drained and rinsed
1 can corn
1 can stewed tomatoes
4 tbsp chopped fresh parsley, optional
Heat oil and add onion, garlic and carrots; saute for 5 minutes or until onion is tender, stirring frequently. Add chili powder, cook for 1 minute, stirring constantly. Add stock, 1 can beans, corn and bring to a boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover and simmer for 10-15 minutes or until carrots are tender. Sprinkle each serving with 1 tbsp. parsley.