1– 3teaspoonshot chili flakes (to tastestart slowly!)
In a large, heavy soup pot, heat the fat and add the chopped onion and garlic cloves. Sauté briefly, then add the chopped mushrooms and bell pepper. Cook until the onion is transparent.
Add the corn, tomato sauce, black beans, stock or water. Bring to a boil and then reduce to a simmer. Remove 2 cups of the soup to a food processor or blender and puree until smooth. Add back to the soup and stir in the cooked, ground meat. Add the seasonings. Taste and season again if needed.