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.