Wash and dry produce.

Halve, peel, and finely dice onion. Core, deseed, and finely dice green pepper. Roughly chop cilantro.

Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes.

Stir in crushed tomatoes and Southwest Spice Blend; cook until fragrant, 1 minute. Season with salt and pepper.

Stir beans and their liquid, half the Tex-Mex paste, half the stock concentrate, and ½ cup water into pot with veggies (all the Tex-Mex paste, all the stock concentrate, and 1 cup water for 4 servings).

Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and chili has slightly thickened, 10-12 minutes. Taste and season with salt and pepper. TIP: Add another splash of water if the chili seems too thick.

Divide chili between bowls and dollop with sour cream. Sprinkle with cheddar and cilantro. Serve with tortilla chips on the side for dipping.