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. (NOTE: 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). 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 is done simmering, add veggies. Cook, stirring often, until warmed through, 2-3 min. Season with salt and pepper. Divide chili between bowls. Dollop sour cream over top, then sprinkle with cilantro and cheese.