Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Quarter lime.

Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, pork*, half the tomato, half the Fajita Spice Blend, ½ tsp sugar, ½ tsp salt, and pepper (all the Fajita Spice Blend, 1 tsp sugar, and 1 tsp salt for 4 servings). Cook, breaking up meat into pieces, until browned, 2 minutes.

Stir in beans and their liquid, stock concentrate, Tex-Mex paste, and ⅓ cup water (⅔ cup for 4). Bring to a boil, then reduce to a simmer.

Cook, stirring occasionally and mashing half the beans with the back of a wooden spoon, until pork is cooked through, 4-6 minutes. TIP: For a thinner chili, add water a splash at a time until desired consistency is reached.

While chili cooks, in a small bowl, combine scallion greens, remaining tomato, juice from half the lime, a pinch of salt, and pepper.

Divide chili between bowls. Top with sour cream, salsa fresca, and a squeeze of lime juice. Serve with tortilla chips and any remaining lime wedges on the side.