Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut zucchini into 1/2-inch pieces. Core then cut peppers into 1/2-inch pieces. (NOTE: We suggest using gloves when prepping poblanos!) Roughly chop cilantro.

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

Heat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully drain and discard excess fat. Add Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add crushed tomatoes and 1/2 cup water (dbl for 4 ppl) to pot. Stir together, then bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)

When chili is done, add veggies and cook, stirring often, until warmed through, 2-3 min. Season with salt and pepper. Divide chili between bowls. Dollop sour cream over top, then sprinkle with cilantro and cheddar.