Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.

Meanwhile, core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Cut tomato into 1/4-inch pieces. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (TIP: Remove and discard paper from chicken package.) Cook, breaking up chicken into smaller pieces, until chicken begins to brown, 2 min. (NOTE: Chicken will finish cooking in step 4.)

Add peppers to the pan with chicken. Season with salt and pepper. Cook, stirring often, until peppers are tender-crisp and chicken is cooked through, 3-4 min.**

Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine. Add 1/2 cup (1 cup) water. Bring to a simmer. Cook, stirring occasionally, until chili thickens slightly, 3-5 min. Remove from heat. Season with salt, to taste. Cover to keep warm.

Divide potatoes between bowls. Top with chili, cheese, tomatoes, sour cream and green onions.