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! Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Core, then cut pepper into 1/4-inch pieces. Peel, then cut carrot into 1/4-inch pieces. Peel, then mince or grate garlic.

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

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 1 cup water (dbl for 4 ppl) to the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. Season with salt and pepper.

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