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 hot pepper, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)

Heat a large pot over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then bell peppers and 1 tbsp (2 tbsp) hot peppers. (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.

Reheat the same pot over medium. When hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.\*\*Add Enchilada Spice Blend, then stir to combine.

Add crushed tomatoes, half the black beans and their liquid (use all for 4 ppl) and 1/2 cup (1 cup) water to the pot with plant-based protein shreds. 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.

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 hot peppers over top, if desired.