Before starting, preheat broiler to high. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then onions and peppers. Cook, stirring occasionally, until veggies begin to soften, 2-3 min. Add beef and cook, breaking it up into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully drain and discard fat. Add 1 1/2 tbsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often until fragrant, 1 min.

Add crushed tomatoes, 1/2 cup water (dbl for 4 ppl), broth concentrate and kidney beans, including liquid. Stir together, then bring to a boil over high heat. Reduce heat to medium and 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!)

Add tortilla chips to a baking sheet in a single layer. Sprinkle with remaining Mexican Seasoning. Toast, in the middle of the oven, until chips are warmed through, 2-3 min. (NOTE: Keep an eye on chips so that they don't burn!)

Divide chili between bowls. Dollop with sour cream, then sprinkle with green onions and cheese. Serve spiced chips on the side, for dipping.