Turkey and white bean chili with cornbread

Heat the oven to 400°F.

• Lightly grease 4 [8] wells of a muffin pan with butter or neutral oil.
• Measure out ¼ cup [½ cup] milk; save the rest for another use.

In a medium bowl, using a whisk or fork, mix together the egg, ¼ cup [½ cup] milk, and 1½ tablespoons [3 TBL] neutral oil. Add the cornbread mix and stir until just combined. Pour the cornbread batter into the greased muffin pan (fill the wells about three-fourths full). Bake until golden brown and a toothpick or knife inserted into the center comes out clean, 12 to 14 minutes. Let cool in the pan for 10 minutes.
While the cornbread bakes and cools, prepare the chili.

• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Rinse the white beans.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the mirepoix, tomato paste, and chili spice blend and cook, stirring occasionally, until the mirepoix starts to soften, 1 to 2 minutes.
Add the white beans and 1¼ cups [2½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chili thickens, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the chili simmers, prepare the garnishes.

• Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
• Cut the lime into wedges.
• Coarsely chop the cilantro.

Transfer the chili to individual bowls and garnish with the radishes, cilantro, and yogurt. Serve with the lime wedges and 1 piece of cornbread per person. If desired, serve any remaining cornbread on the side (or cover and refrigerate for later).