Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Thinly slice green onion.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 min.

Add beef to the pot with veggies. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, 1/2 cup water (dbl for 4 ppl), broth concentrate and beans, including liquid. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min. (TIP: If you have time, keep it simmering on the stove for longer! It gets better the longer it cooks!) Season with salt and pepper, to taste.

Divide chili between bowls. Dollop sour cream over top, then sprinkle with green onions and cheese.