• Before starting, wash and dry all produce. 
• Peel, then cut onion into 1/4-inch pieces.
• Core, then cut pepper into 1/2-inch pieces.
• Roughly chop chives.
• Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeño.) 

• Heat a large pot over medium-high. 
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (TIP: Add more jalapeños if you like it spicy!) 
• Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp. 
• Season with salt and pepper. 
• Remove from heat. Transfer veggies to a plate. 

• Reheat the same pot over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and onions.
• Cook for 6-8 min, tossing occasionally, until cooked through.**
• Add garlic puree and Mexican Seasoning. Cook for 1 min, stirring often, until fragrant.
• Season with salt and pepper.

• To the pot with protein shreds, add crushed tomatoes and 1/2 cup (1 cup) water. Stir to combine, then bring to a boil over high.
• Once boiling, reduce heat to medium.
• Simmer for 10-12 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)

• When chili is done, add veggies. Season with salt and pepper.
• Cook for 2-3 min, stirring often, until warmed through.
• Divide chili between bowls.
• Dollop sour cream over top, then sprinkle with chives and cheese.

If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.