Before starting, wash and dry all produce. Heat Guide for Step 2: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 2 tbsp (4 tbsp) spicy! 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 jalapeños!)

Heat a large pot over medium-high heat. When 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.

Heat the same pot over medium. When hot, add pork to the dry pot. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend, then stir to combine.

Add crushed tomatoes, black beans with their liquid and 1/2 cup (1 cup) water 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. (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, to taste.

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. Sprinkle any remaining jalapeños over top, if desired.