Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.Using a strainer, drain and rinse beans.Peel, then mince or grate garlic.

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then aromatics blend and peppers. Cook, stirring often, until veggies start to soften, 4-5 min.

Add garlic, Tex-Mex paste and Mexican Seasoning to the pot with veggies. Cook, stirring often, until fragrant, 1 min.

Add stock powder, crushed tomatoes, beans and 3/4 cup water (dbl for 4 ppl) to the pot. Bring to a boil over medium-high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until veggies soften and chili thickens slightly, 12-15 min. Season with salt and pepper, to taste.

Divide chili between bowls. Dollop sour cream over top. Sprinkle with cheese. Serve tortilla chips alongside for dipping.