Wash and dry produce.

Halve, peel, and dice shallot into ¼-inch pieces. Trim and slice scallions, separating whites from greens. Core, deseed, and dice green pepper.

Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium heat. Add shallot, scallion whites, and green pepper. Season with salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 5-7 minutes.

Stir in tomato paste, Savory Paprika Blend, and red sofrito until combined and fragrant, 1 minute.

Season generously with salt and pepper.

Stir beans and their liquid, stock concentrate, and ½ cup water (1 cup for 4 servings) into pot with veggies.

Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and chili has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. TIP: Add a splash more water if the chili ends up thicker than you like.

Divide chili between bowls. Dollop with sour cream and sprinkle with mozzarella, Monterey Jack, and scallion greens. Serve with tortilla chips on the side.