Before starting, wash and dry all produce. Heat Guide for Step 2: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium and 2 tbsp (4 tbsp) spicy! Peel, then cut onion into 1/4-inch pieces.Core, then cut pepper into 1/2-inch pieces.Roughly chop cilantro. Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños!)

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then bell peppers and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.) Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper, to taste. Remove from heat. Transfer veggies to a plate.

Reheat the same pot over medium. When hot, add 1/2 tbsp (1 tbsp) oil, 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 and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add crushed tomatoes and 1/2 cup (1 cup) water to the pot with beef. 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. Chili gets better the longer it cooks!)

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