Before starting, wash and dry all produce. Heat Guide for Step 3: 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 pepper into 1/2-inch pieces. Peel, then coarsely grate carrot. Roughly chop cilantro.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini, peppers and carrots. Cook, stirring occasionally, until tender-crisp, 5-6 min. Remove from heat, then season with salt and pepper, to taste. Transfer veggies to a plate.

Reheat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic puree, 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 the pot. 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. It gets better the longer it cooks!)

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