Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces.

Heat a large pot over medium heat (use same for 4 ppl). When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties and Mexican Seasoning. Cook, breaking up Beyond Meat® into smaller pieces, until cooked through, 4-5 min.**

Add peppers and onions.Season with salt and pepper, then cook, stirring often, until veggies are slightly softened, 3-5 min.

Stir in black beans with canning liquid, crushed tomatoes, broth concentrate, Tex-Mex paste and 1 3/4 cups (3 1/2 cups) water. Season with salt and pepper. Bring to a boil, then reduce heat to medium. Cook chili until slightly thickened, 8-10 min.

Divide veggie black bean chili between bowls.Serve tortilla chips on the side.