Wash and dry all produce. Bring 13/4 cups water and a pinch of salt to a boil in a small pot. Trim, then thinly slice scallions, keeping greens and whites separate. Chop zucchini into bite-sized pieces. Core and remove seeds from poblano pepper, then cut into small squares. Drain and rinse kidney beans.

Once water is boiling, add brown rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 45 minutes.

Meanwhile, heat a large drizzle of olive oil in a large pot over mediumhigh heat. Add zucchini, poblano, and scallion whites. Season with salt and pepper. Cook, tossing, until softened and starting to brown, 3-4 minutes.

Add pork and enchilada spice blend to pot. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook, stirring occasionally, until pork is no longer pink, 2-3 minutes.

Add diced tomatoes, chicken stock concentrate, kidney beans, and 1/2 cup water to pot. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until reduced to a thick and saucy consistency, 7-8 minutes.

Divide rice between bowls. Top each with chili. Sprinkle with cheddar cheese and scallion greens. Dollop with sour cream and serve.