• Wash and dry produce. • Halve, peel, and dice onion. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Mince jalapeño, removing ribs and seeds for less heat. • Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion, garlic, and scallion whites. Add jalapeño to taste. Cook, stirring occasionally, until softened, 5-7 minutes.

• Once aromatics are softened, add turkey* and Southwest Spice to pot. Cook, breaking meat up into pieces, until browned and cooked through, 5-7 minutes. • Add flour and stir to combine.

• Stir stock concentrates, half the salsa (save the rest for serving), and 1 cup water (2 cups for 4 servings) into pot; season with salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until thickened, 7 minutes. • Stir in beans and their liquid. Simmer until flavors are combined, 3-4 minutes more.

• Taste and season chili with salt and pepper. • Divide chili between bowls. Top with sour cream, scallion greens, and remaining salsa. Serve.