Trim zucchini ends, halve lengthwise, and cut into 1/2" cubes. Peel and cut sweet potato into 1/2" cubes. Peel and mince red onion. Drain and rinse chickpeas.

In a medium pot, heat 1 tsp. olive oil over medium-high heat. Add red onion (reserving a pinch for garnish) and sweet potato. Cook for 5 minutes, or until vegetables start to brown. Add chili seasoning and cook 1 minute until aromatic. "Blooming" or cooking spices in oil brings out their flavor and aroma.

Add canned diced tomatoes, chickpeas, 1½ cups water, tomato paste, and vegetable base packets to pot. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Add zucchini and cook an additional 2 minutes. Season to taste with a pinch of salt and pepper.

Carefully cut openings into tops of bread bowls and use your fingers to pull insides of the round loaf out. Leave enough inside so the walls are still thick enough to prevent leakage.

Place bread bowls on prepared baking sheet and bake for 5 minutes, or until lightly toasted.

Divide chili between bread bowls and garnish with remaining red onion, sour cream, and shredded Cheddar cheese.