Before starting, preheat the broiler to high. Wash and dry all produce. Drain, then rinse beans. Core, then cut pepper into 1/2-inch pieces.Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter moons.Peel, then cut onion into 1/2-inch pieces.

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions, carrots and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat, then transfer veggies to a plate.

Heat the same pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat®. Cook, breaking up Beyond Meat® into smaller pieces, until crispy, 4-5 min.\*\* Add Enchilada Spice Blend and tomato sauce base. Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, beans, veggies and 3/4 cup (1 1/2 cups) water to the pot. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Cover and simmer, stirring occasionally, until chili thickens slightly, 7-8 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, to taste.

Meanwhile, cut ciabatta into 1/2-inch pieces. Add ciabatta and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Arrange ciabatta in a single layer. Broil in the middle of the oven, until golden-brown and toasted, 3-4 min. (NOTE: Keep an eye on your croutons so they don't burn!)

Divide chili between bowls. Top with croutons.Dollop sour cream over top.