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. Peel, then mince or grate garlic.

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

Add garlic, 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 and 3/4 cup water (dbl for 4 ppl) 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 salt and 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.