• Wash and dry produce. • Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. If you like your chili a bit spicy, mince a few slices until you have 1 TBSP (1½ TBSP for 4 servings). Remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise; it’s a quick way to decase the sausage!

• Heat a drizzle of oil in a large pot over medium-high heat. Add sausage, garlic powder, and minced jalapeño if desired; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • While sausage cooks, quarter lime. Drain corn.

• Add corn and blackening spice to pot with sausage; cook, stirring often, until corn is lightly browned, 2-3 minutes.

• Meanwhile, in a small microwave-safe bowl, combine sliced jalapeño, juice from half the lime, and ¾ tsp sugar (1½ tsp for 4 servings). Microwave for 1 minute. Set aside, stirring occasionally, until ready to serve.

• Stir tomato paste into pot with sausage; cook, stirring, until coated, 30 seconds. • Stir in beans and their liquid, stock concentrates, and ¼ cup water. Bring to a boil over high heat. Cook, stirring occasionally, until everything is warmed through, 30 seconds more. • Turn off heat. Add a squeeze of lime juice to taste. Taste and season with salt (we used 1½ tsp; 3 tsp for 4 servings) and pepper. TIP: If chili seems too thick, add a splash of water.

• Divide chili between bowls; dollop with sour cream and top with as much pickled jalapeño (draining first) as you like. Serve with any remaining lime wedges on the side.