Wash and dry produce.

Thinly slice half the jalapeño into rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds for less heat.) Quarter lime. Halve, peel, and finely dice onion. Dice green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

In a small microwave-safe bowl, combine jalapeño rounds, ¼ tsp sugar, juice from half the lime, and a pinch of salt (½ tsp sugar and a big pinch of salt for 4 servings). Microwave 30 seconds. Set aside to pickle, stirring occasionally.

Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, green pepper, scallion whites, and minced jalapeño; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.

Add turkey*, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in tomato paste until darkened in color, 30-60 seconds.

Stir in beans and their liquid, stock concentrates, ½ cup water (1 cup for 4 servings), salt, and pepper. Bring to a simmer and cook uncovered, stirring occasionally, until thickened, 8-10 minutes.

Turn off heat. Taste and season with salt and pepper.

Divide chili between bowls. Top with cheddar, sour cream, scallion greens, and as much pickled jalapeño (draining first) as you like. Serve.