Wash and dry all produce. Halve, peel, and chop onion. Core, seed, and remove white ribs from bell pepper. Cut into 1/2-inch squares. Pick leaves from oregano and discard stems. Finely chop leaves until you have 1 TBSP. Mince or grate garlic. Thinly slice scallions, keeping greens and whites separate. Drain and rinse Jack’s black beans.

Heat a drizzle of olive oil in a medium pot over medium heat. Add onion, scallion whites, and bell pepper and cook until lightly browned and softened, 5-6 minutes, tossing.

Add garlic, oregano, cumin, and chili powder. Toss until fragrant, about 30 seconds.

Add Jack’s black beans and diced tomatoes. Bring to a boil, then reduce heat and let simmer until thickened, about 15 minutes. Season with salt and pepper.

Halve, pit, and thinly slice avocado. Pick cilantro leaves from stems. Discard stems.

Divide chili between bowls. Dollop with sour cream and garnish with scallion greens and cilantro. Lay a few slices of avocado on top.