Chili Con Queso Dip
All measurements are not exact, feel free to play with and tweak recipe.
1-2 cans of vegan chili (nothing fancy, I get the cheapest and most plain I can find)
1 can of kidney beans (drained and rinsed)
1 can of black beans (drained and rinsed)
1 small can of corn (drained and rinsed)
1/4 cup chopped pickled jalapenos (more or less depending on how spicy you like it)
2-3(ish) tablespoons of vegan cream cheese
4 dashes of your favorite hot sauce
1 cup vegan "beef" crumbles (I use morningstar crumbles, I don't even bother defrosting, I just add it in the beginning and it cooks through just fine)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
Add all ingredients, except for the vegan cream cheese, to a large pot and stir until hot.
Add the vegan cream cheese once the pot is boiling and everything is heated through. It may look kind of goopy and not melt right at first, but keep stirring and it'll eventually distribute itself evenly throughout the dish. Add more vegan cream cheese to taste.
Goes great with chips, on toast, in a tortilla, on nachos, tacos, as a stew!