Before starting, wash and dry all produce. Heat Guide in Step 3: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/4-inch pieces. Peel, then cut the carrot into 1/4-inch pieces. Drain and rinse beans. Thinly slice green onions. Peel, then mince or grate garlic.

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

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

Add crushed tomatoes, beans, broth concentrate and 1 cup water (dbl for 4 ppl) to the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until chili is slightly thickened, 12-15 min. Season with salt and pepper.

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