Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Zest, then juice half the lime (NOTE: Whole lime for 4ppl). Cut remaining lime into wedges.

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

Add beef to the pot with veggies and cook, breaking up into smaller pieces, until no pink remains, 4-5 min.** Add Mexican seasoning. Cook, stirring often, until fragrant, 1 min.

Add diced tomatoes, 1/2 cup water (dbl for 4ppl) and beans (including can liquid). Stir together, then bring to boil over high heat. 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!)

Stir together sour cream, lime juice, lime zest and 1/2 tsp sugar (dbl for 4ppl) in a small bowl. Season with salt and pepper.

Divide chili between bowls. Dollop over lime crema, then sprinkle with green onions, cheese and Fritos. Squeeze over a lime wedge, if desired.