Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onion.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until peppers begin to soften, 2-3 min.

Add beef to the pot with peppers. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Tex-Mex paste. Stir to combine.

Add crushed tomatoes, 1/2 cup (1 cup) water, beans with canning liquid and garlic salt. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!) Season with salt and pepper, to taste.

Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese.