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1. Heat the vegetables oil in a large saucepan over medium heat.
2. Add the first 3 ingredients and sauté until the onion is softened, which takes about 5 minutes.
3. Add the Cumin and chili powder.
4. Cook for 1 minute, constantly stirring.
5. Add the vegetable stock, 1 can of black beans, 1 can corn and black pepper.
6. Bring the mixture to a boil.
7. Add the tomatoes and last can of black beans to a food processor and puree.
8. Add the mixture to the pot.
9. Reduce the stove heat and simmer, covered, for 10 to 15 minutes, or until the carrots are tender.
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