A quick and easy favorite.
|2 T||canola (or olive oil)|
|1||onion (medium, diced)|
|7 oz||Gimme Lean (ground beef substitute)|
|1 cn||green chilies (4-oz. diced, mild or hot)|
|2 T||chili powder (or to taste)|
|4 clv||garlic (minced)|
|1 t||cumin (ground)|
|1 cn||kidney beans (25-oz, rinsed and drained)|
|1 cn||diced tomatoes (28-oz)|
|1 t||oregano (dried)|
|salt (to taste)|
|pepper (to taste, optional)|
Heat the oil in a soup pot over medium high heat. Add the onion and Gimme Lean, crumbling it with the back of a wooden spoon, and cook until onion is translucent. Stir in the chilies, garlic, chili powder, and cumin and cook for a minute or two. Stir in the beans, tomatoes, oregano and water and bring to a boil. Reduce heat to low and simmer about 30 minutes.
Season to taste with salt and pepper. Adjust other seasonings as desired and simmer a few minutes more. Serve over, or with, fresh cornbread.
Replace the Gimme Lean with ground beef if you prefer.