Before starting, wash and dry all produce. Heat Guide in Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces. Thinly slice green onions.

Heat a large pot over medium heat.When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix and peppers.Cook, stirring often, until veggies start to soften, 4-5 min. Season with salt and pepper.Meanwhile, drain and rinse beans.

Add Mexican Seasoning and 1/8 tsp (1/4 tsp) chipotle powder to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, beans, broth concentrate and 3/4 cup (1 1/2 cups) water to the pot. Bring to a boil over high.Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili thickens slightly, 12-15 min.Season with pepper, to taste.

Divide veggie chili between bowls. Dollop sour cream over top, then sprinkle with cheese and green onions. Serve tortilla chips alongside for dipping.