• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Core, deseed, and finely dice green pepper. Dice tomato into 1⁄2-inch pieces. Quarter lime.

• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in diced tomato, tomato paste, and Savory Paprika Blend; cook, stirring constantly, until combined and fragrant, 1 minute.

• Stir lentils and their liquid, Tex-Mex paste, stock concentrate, and 1⁄2 cup water (1 cup for 4 servings) into pot with veggies. • Bring to a simmer, then reduce heat to medium low. Cook, stirring frequently, until flavors meld and chili has thickened slightly, 8-10 minutes. TIP: If chili seems too thick, stir in water a splash at a time.

• Divide chili between bowls. Top with sour cream, cheddar, scallion greens, and a squeeze of lime. Serve with tortilla chips and any remaining lime wedges on the side.