Before starting, wash and dry all produce.Heat Guide in Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/4-inch pieces. Thinly slice green onions.

Heat a large pot over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then aromatics blend and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.Meanwhile, drain and rinse beans.

Add Mexican Seasoning and 1/4 tsp chipotle powder to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, beans, broth concentrate, half the garlic salt (use all for 4 ppl), 1/2 tsp (1 tsp) sugar and 3/4 cup (1 1/2 cups) water to the pot. Bring to a boil over high.Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min.Season with pepper, to taste.

Divide veggie chili between bowls. Dollop sour cream over top, then sprinkle with cheese and green onions. Serve tortilla chips alongside for dipping.