Quick Veggie Chili

2 T olive oil
1 large carrot, chopped
1 small yellow onion, chopped
3 cloves garlic, minced
2 cups canned white kidney beans, drained and rinsed
2 cups canned red kidney beans, drained and rinsed
1 cup canned plum tomatoes, drained and chopped
1/2 t chili powder
1/2 t ground cumin
1/2 t dried oregano
1/2 cup nonfat sour cream ( I use Vegenaise)

1. In a large saucepan, heat oil over medium-high heat until hot but not smoking. Add carrot and onion; cook, stirring frequently, until vegetables are tender, about 7 minutes. Add garlic; cook, stirring frequently, for 1 minute longer.