Before starting, wash and dry all produce. Pat chicken dry with paper towels. Season with 1/2 tsp garlic salt, 1/2 tbsp Mexican Seasoning (dbl both for 4 ppl) and pepper. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown all over, 2-3 min per side.

While chicken sears, on a clean surface, core, then cut pepper into 1/2-inch pieces. Drain and rinse beans. Drain and rinse corn.

Add peppers to the pot with chicken. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.

Add crushed tomatoes, half the corn (all for 4 ppl), beans, remaining Mexican Seasoning, 1/4 tsp garlic salt and 1/4 cup water (dbl both for 4 ppl) to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil. Once boiling, reduce heat to medium. Simmer until chili thickens slightly and chicken is cooked through, 6-7 min.** Season with pepper.

While chili simmers, thinly slice green onions.

When chicken is done, using a wooden spoon, break chicken into smaller pieces, if desired. Divide chunky chicken chili between bowls. Sprinkle with cheese and green onions. Dollop sour cream over top.