Step 1

Sauté carrots and onions in oil on medium heat in a large pot until carrots are near-tender.

Step 2

Stir in garlic, chili powder, oregano, smoked paprika, paprika, and cumin. Saute for an additional 2 minutes.

Step 3

Mix in the beans, vegetable stock, corn, tomato paste, and sugar.

Step 4

Bring the pot to a boil. Reduce heat, cover the pot, and simmer for about 20 minutes.

Step 5

Taste test: Does it need salt? More cumin for heat?

Step 6

Serve with your favorite toppings. I love vegan sour cream, shredded Daiya cheddar, and green onions on mine! Eat with a spoon or scoop up with tortilla chips.