• Before starting, wash and dry all produce. 
• Core, then cut pepper into 1/4-inch pieces.
• Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.) 
• Using a strainer, drain and rinse beans.

• Heat a large pot over medium-high. 
• When the pot is hot, add 1 tbsp (2 tbsp) oil, then peppers, mirepoix and 1 tbsp (2 tbsp) jalapeños. (TIP: Use less if you prefer a milder chili. Use more if you prefer a spicy chili!)
• Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp. 

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

• To the pot with beef, add crushed tomatoes, half the black beans and 1 cup (2 cup) water. Stir to combine, then bring to a boil over high. (TIP: Reserve remaining beans for another use.)
• Once boiling, reduce heat to medium.
• Simmer for 10-12 min, stirring occasionally, until chili thickens slightly. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks.)

• Meanwhile, thinly slice green onions.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• In a small bowl, combine Greek yogurt, lime zest, lime juice and half the green onions.

• When chili is done, add veggies. 
• Cook for 2-3 min, stirring often, until warmed through.
• Divide chili between bowls.
• Top with cheese.
• Dollop lime crema over top, then sprinkle over remaining green onions.
• Squeeze a lime wedge over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**