Before starting, 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! Cut zucchini into 1/2-inch pieces. Core, then cut bell pepper into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini, bell peppers and poblanos. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove the pot from heat, then transfer veggies to a plate.

Heat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend, garlic and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl) to the pot with pork. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. Season with salt and pepper. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)

When chili has thickened, add veggies. Cook, stirring often, until warmed through, 2-3 min. Season with salt and pepper, to taste. Divide chili between bowls. Dollop sour cream over top, then sprinkle with cilantro and cheese.