Yield: 8 cups
Ingredients:
3/4 C chopped onions
2 cloves garlic
oil
2 Tbsp Mexican chili powder (not cayenne!)
1/4 tsp basil
1/4 tsp oregano
1/4 tsp cumin
2 C cubed carrots (about 4 med carrots)
2 cans chopped tomatoes, undrained
3 cans beans, drained and rinsed (red, white and black is a good combo)
Chop onions, garlic, and carrots. Open cans. Saute onion and garlic in oil until onion is translucent. Mix in chili powder, basil, oregano, and cumin. Stir in carrots and saute while you are rinsing the beans. Stir in tomatoes and beans. Simmer for 30-45 min until carrots are cooked. 160 calories per cup.