Wash and dry produce.

Quarter lime. Trim and thinly slice scallions, separating whites from greens. Thinly slice one jalapeño (two jalapeños for 8 servings) into rounds; mince remaining jalapeño, removing ribs and seeds for less heat. Dice tomatoes.

In a small bowl, combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a large drizzle of oil in a 5- to 6-quart heavy-bottomed pot over medium-high heat. Add scallion whites and minced jalapeño to taste. Season with salt. Cook, stirring, until softened, 5-7 minutes.

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

Stir diced tomatoes, tomato paste, and Tex-Mex paste into pot with turkey mixture; cook until slightly darkened in color, 1-2 minutes.

Stir in beans and their liquid, stock concentrates, ½ cup water (1 cup for 8 servings), salt, and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, 8-10 minutes. TIP: If chili is too thick, add a splash of water.

Taste and season with salt and pepper.

Divide chili between bowls. Top with lime crema, scallion greens, and as much sliced jalapeño as you like. Serve.