Before starting, preheat the oven to 425°F. Wash and dry all produce. Add squash, half the Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.

Halve ciabatta. Drain and rinse beans.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. Add onions, poblano peppers and half the garlic puree to the pot. Cook, stirring often, until veggies soften, 4-5 min. Add remaining Mexican Seasoning and tomato sauce base. Cook, stirring often, until fragrant, 1 min.

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

While chilli simmers, stir together 1 tbsp oil (dbl for 4 ppl) and remaining garlic puree in a small bowl. Arrange ciabatta halves on another baking sheet, cut-side up. Brush with garlic oil, then season with salt and pepper. Bake in the top of the oven until lightly golden, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Stir Mexican-spiced squash into chilli. Divide chilli between bowls. Top with cheddar cheese and sour cream. Serve garlic bread on the side, for dipping.