1 tbsp vegetable oil (I use extra light olive)
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 tsps chili powder
1 tsp ground cumin
4 cups vegetable stock
2 cans (15 oz) black beans, rinsed and drained
1 can (8.75 oz) whole kernal corn
1/4 tsp ground black pepper
1 can stewed tomatoes (14.5) (I use frozen ones from the garden, just throw them in!)
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 and cumuin, cook, stirring for one minute. Add stock, can of beans, corn and pepper, bring to a boil.
Fibre: 13.1g