• Wash and dry produce. • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds for less heat.

• Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.

• Add half the plant-based protein* (all for 4 servings), Mexican Spice, Southwest Spice, salt, and pepper to pot. Cook, breaking up protein into pieces, until browned and cooked through, 4-6 minutes. (Save any remaining plant-based protein for another use.)

• Stir tomato paste into pot. Cook, stirring, until dark red and combined, 1-2 minutes. • Stir in diced tomatoes, beans and their liquid, stock concentrate, 1/4 cup water, salt, and pepper. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. • Turn off heat. Taste and season with salt and pepper.

• Meanwhile, in a small bowl, combine sour cream with hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Divide chili between bowls. Top with Monterey Jack, hot sauce crema, and as much sliced jalapeño as you like.