Drain and rinse the black beans. Cut the green pepper into 1/4-inch pieces, peel and mince the garlic, and thinly slice the green onions.

Heat a large pot over medium heat and add the oil, red onions, green peppers, and carrots. Stir often for 4-5 minutes until the veggies start to soften.

Add the garlic, the Mexican seasoning, and 1/4 tsp of the chipotle powder. Continue to cook, stirring often, for 1 minutes.

Add the diced tomatoes, black beans, vegetable broth concentrate and 1 cup of water to the pot. Increase the heat to high and bring to a boil. Reduce to medium and simmer, stirring occasionally until the chili is slightly thickened. This will take 12-15 minutes. Add salt to pepper to taste.

Serve in bowls topped with yogurt, shredded cheese, and green onions. Enjoy it with crunchy tortilla chips.