Before starting, wash and dry all produce. Core, then cut the pepper(s) into 1/2-inch pieces. Thinly slice the green onions. Peel, then mince or grate the garlic. Pat the chicken dry with paper towels, then cut into 1-inch pieces and sprinkle over half the Mexican seasoning. Season with salt and pepper.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Cook, until golden-brown all over, 2-3 min per side. (NOTE: Don't overcrowd the pot! Cook in batches for 4 ppl.)

Reduce the heat to medium. Add the green pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add the garlic, tomato sauce and remaining Mexican seasoning. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add the crushed tomatoes and 3/4 cup water (dbl for 4 ppl). (NOTE: For 4 ppl, return all chicken and any juices to pot.) Scrape up any brown bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low. Simmer until the chili is slightly thickened and chicken is cooked through, 6-7 min.** Season with salt and pepper.

While the chili simmers, strain and rinse the beans. Break the chicken up into smaller pieces using a spatula or wooden spoon. Stir the corn and black beans into the chili, until warmed through, 2-3 min.

Divide the chicken chili between bowls. Sprinkle over the cheese and green onions. Dollop over the sour cream.