• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1-inch pieces.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onion.
• Cut tomato into 1/4-inch pieces. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook for 2 min, breaking up chorizo into smaller pieces, until chorizo begins to brown. (NOTE: Chorizo will finish cooking in step 4.)

• To the pan with chorizo, add peppers. Season with salt and pepper.
• Cook for 3-4 min, stirring often, until peppers are tender-crisp and chorizo  is cooked through.**

• Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine.
• Add 1/2 cup (1 cup) water. Bring to a simmer. Cook for 3-5 min, stirring occasionally, until chili thickens slightly.
• Remove from heat. Season with salt. Cover to keep warm.

• Divide roasted potatoes between bowls.
• Top with chili, cheese, tomatoes, sour cream and green onions.

If you've opted to get chorizo, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook in the same way the recipe instructs you to cook turkey.**