Spicy Chili

• 2 tablespoons vegetable oil
• 2 jalapenos, diced (including seeds)
• 1 large yellow onion, diced
• 1 package of "Gimme Lean" ground beef substitute
• 1 tablespoon chili powder
• 2 teaspoon cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• a few pinches of red pepper flakes
• fresh ground black pepper
• 1 can of condensed tomato soup
• 1 cup of water or vegetable stock
• 2 - 28oz cans of diced tomatoes, with juices
• 1 can of chili beans or pinto beans, rinsed
• 1 can of red kidney beans, rinsed
• Optional: grated cheese, sour cream, tortilla chips

In a large, heavy pot, heat the oil over medium-high heat. Add the onions and peppers and saute for about 3 minutes. Reduce heat to medium. Add the entire package of gimme lean beef substitute to the onion and peppers, breaking the "beef" into small pieces with your spoon are you cook it. Add all of the dry seasonings to the pot, and mix well. Cook for about 10 minutes, until the "beef" is cooked through and lightly browned on the outside. Add the tomato soup, water, and diced tomatoes to the pot and stir well. Bring contents of pot to a slow simmer, and add all beans. Cook over medium-low heat for about an hour or until chili thickens, stirring often. If it gets too thick, add a little water or veggie stock to get preferred consistency. Serve with grated cheese, sour cream, and/or tortilla chips, if desired.