2 tsp vegetable oil
3 large carrots (about 12-oz total), peeled and chopped
1 large onion (about 8-oz), coarsely chopped
3 cloves garlic, minced or pressed
2 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
1 large can (about 28-oz) crushed tomatoes in puree and kidney beans (or use 3 cans of one kind), rinsed and drained
about 1/2 cup reduced-fat sour cream or plain non-fat yogurt
thinly sliced green onions
In a 4 to 5-quart pan, combine oil, carrots and chopped onion. Cook over high heat, stirring often, until vegetables begin to soften (about 3 minutes). Add garlic, chili powder, oregano, thyme and cumin; cook, stirring for 30 seconds.
Add tomatoes and their puree, then beans, bring to a boil.Reduce heat and simmer for about 10 minutes to blend flavors.
To serve, ladle into bowls, top with sour cream and onions.
6 to 8 servings.
