• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve jalapeño lengthwise, removing ribs and seeds for less heat. Cut one half into half-moons; mince remaining jalapeño.

• Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and minced jalapeño. Cook, stirring, until softened, 2-3 minutes. • Stir tomato paste into pot with scallion mixture. Cook, stirring, until dark red and combined, 1-2 minutes.

• To same pot, add diced tomatoes, kidney beans and their liquid, black beans and their liquid, Mexican Spice Blend, stock concentrate, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Cover pot and bring to a simmer. • Once simmering, uncover and cook, stirring occasionally and scraping up any browned bits from bottom of pot, until slightly thickened and flavors meld, 8-10 minutes. • Taste and season chili with salt and pepper.

• While chili simmers, in a small bowl, combine crema with hot sauce to taste. Season with salt and pepper. • Divide chili between bowls. Drizzle with as much spicy crema and sliced jalapeño as you like. Garnish with scallion greens and serve with tortilla chips on the side.