• 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 to pot with aromatics; 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; cook until slightly darkened in color, 1-2 minutes. • Add beans and their liquid, stock concentrates, 1⁄2 cup water (1 cup for 8 servings), salt, and pepper; stir to combine. Bring to a simmer and cook 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. ***Ground Poultry is fully cooked when internal temperature reaches 165°.***