Ingredients
1 T olive oil
1 large onion, chopped
2 carrots, chopped
4 cloves garlic, chopped
1-2 T chili powders, ancho & chipotle
1 tsp ground cumin
1 tsp paprika
½ tsp celery seed
½ -1 tsp black pepper
4 C vegetable stock, chicken stock or water
4 (15 oz) cans black beans, undrained
2 C whole kernel corn
1 (15 oz) can diced tomatoes
Directions
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, paprika, celery seed and cumin; cook, stirring, for 1 minute.
Add stock or water, 1 can of the beans, corn, and pepper; bring to boil.
In food processor or blender, puree together tomatoes and remaining cans of beans; add to pot. Reduce heat, cover, and simmer until carrots are tender.
Freezes well.
