1 can (540 mL) red kidney beans , rinsed and drained
1 can (341 mL) whole kernel corn , drained
2 tsp. dried parsley
Melt Becel® Original margarine in large saucepan over medium heat and cook carrots, onion and garlic, stirring occasionally, until vegetables are crisp-tender, about 3 minutes. Stir in flour. Stir in milk, chilli powder, Worcestershire sauce and salt. Bring to boil over high heat, stirring frequently.
Reduce heat to low and stir in remaining ingredients. Simmer until heated through, about 10 minutes.