• Core, then cut bell pepper into 1/2-inch pieces.
• Roughly chop cilantro.
• Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot jalapeños!)

• Heat a large pot over medium-high heat.
• When the pan is hot, add 1 tsp (2 tsp) oil, then bell peppers and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.)
• Cook, stirring occasionally, until tender-crisp, 4-5 min.
• Season with salt and pepper.
• Remove from heat, then transfer veggies to a plate.

• Reheat the same pot over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds.
• Cook, tossing occasionally until cooked through, 6-8 min.**
• Add Enchilada Spice Blend, then stir to combine.

• Add crushed tomatoes, half the black beans and their liquid (use all for 4 ppl) and 1/2 cup (1 cup) water to the pot with plant-based protein shreds.
• 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. (TIP: If you have time, keep it simmering on the stove for longer. Chili gets better the longer it cooks!)
• Season with salt and pepper.

• When chili has thickened, 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.
• Sprinkle any remaining jalapeños over top, if desired.

If you've opted to get plant-based protein shreds, when the pot is hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.** Follow the rest of the recipe as written.