Heat the oven to 400°F.

• Lightly grease a small ovenproof frying pan, medium baking dish, or 6-well muffin pan with butter or neutral oil.
• Measure out ½ cup milk; save the rest for another use.

In a medium bowl, using a whisk or fork, mix together the egg, ½ cup milk, and ¼ cup neutral oil. Add the cornbread mix and stir until just combined. Pour the cornbread batter into the greased frying pan, baking dish, or 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; if you used a frying pan or baking dish, cut the cornbread into 8 wedges or squares.
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 heat, warm 1 to 2 tablespoons olive or neutral oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Raise the heat to medium-high, add the turkey, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 4 minutes. Stir in the tomato paste and chili spice blend and cook until fragrant, 1 to 2 minutes.
Add the chicken broth, white beans, and 1½ cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chili thickens and the turkey is cooked through, 10 to 12 minutes. Season to taste with salt and pepper.
When the chili is almost done, prepare the garnishes.

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

Transfer the chili to individual bowls and garnish with the yogurt, radishes, cilantro, and sumac. Serve everyone a cornbread wedge, square, or muffin, with the lime wedges on the side.