1 green bell pepper, diced
1 small onion, diced
1 package Gimme Lean hamburger (or your vegan crumble of choice… or just replace with an extra can of beans!)
2 15oz cans diced tomatoes
1 15oz can black beans, rinsed and drained
1 15oz can hot chili beans (don’t rinse or drain!)
1 cup sweet corn (frozen or canned)
1 smallish jalapeno, diced
1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Vegan cheese shreds (I used Daiya cheddar)
Avocado, green onions and/or veggie sour cream for topping
Water saute the peppers and onions for 2-3 minutes in a large stock or soup pot, then crumble in the Gimme Lean. Use a wooden spoon to break it down into little bits. Increase heat and stir in the tomatoes, beans, corn, jalapenos, seasoning and 2 cups of water. Simmer covered for 30 minutes, stirring occasionally. You can let it simmer for longer if you want to, you’ll just need to add a bit more water.
When you’re ready to serve, you might want to stir in an additional cup of hot water. It just depends on the consistency you’re going for. If you’re using cheese, sprinkle it over the top now, and give it another minute or two (covered) to let it melt.
To plate, line the bottom of your bowls with chips, and cover with the soup. Top with avocado, sour cream or green onions… all work perfectly!