Serves 6 – 8
1 tablespoon vegetable oil
1/2 medium to large onion, chopped
1 clove garlic, minced
2 carrots, chopped
1 zucchini, chopped
2 teaspoon chili powder
1 teaspoon ground cumin
2 1/2 - 3 cups vegetable stock
2 15-ounce cans black beans, rinsed & drained
1 1/2 cups frozen yellow corn
1/4 tsp ground black pepper
1 14.5-ounce can stewed tomatoes
In a large saucepan or stockpot, heat oil over medium heat. Cook onion, garlic, carrots, and zucchini, stirring occasionally for 5 minutes or until onion is softened.
Add chili powder and cumin; cook, stirring, for 1 minute.
Add vegetable stock, 1 can of the beans, corn, and ground black pepper; bring to boil.
Meanwhile, in a 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.
Serving suggestion: Sprinkle with finely chopped cilantro or shredded cheddar cheese. Serve with warm corn tortillas or corn bread.