Before starting, preheat the oven to 425˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the Mexican Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to an unlined 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, 18-20 min.

While sweet potatoes roast, drain beans, reserving liquid, then rinse beans. Roughly chop cilantro.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, remaining Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add tomato sauce base. Cook, stirring often, until beef is coated, 1 min. Season with salt and pepper.

Add broth concentrate, beans, crushed tomatoes and 1/2 cup reserved bean liquid (dbl for 4 ppl). Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly, 6-7 min. Season with salt and pepper.

Stir Mexican-spiced sweet potatoes into chili. Divide chili between bowls. Top with cheese and cilantro. Dollop sour cream over top.