Preheat the oven to 400 degrees and lightly grease a casserole dish with olive oil. Thoroughly rinse produce and pat dry. Chop jalapeño lengthwise, remove seeds and membrane (white innards) if averse to heat. Finely dice into ¼" pieces. Slice green onions on a bias (angle). Rinse and drain kidney beans.

In a mixing bowl, combine the cornbread mix, liquid egg, ⅓ cup of milk, diced jalapeño (to taste - if averse to heat, only add half of the jalapeño), and ½ tsp. each of salt and pepper. Using a spatula, mix until no lumps remain and batter is smooth. Transfer batter to prepared casserole dish and place dish on middle rack. Bake for 15-20 minutes, or until cornbread has risen, is golden brown, and a fork comes out of the center cleanly. Remove from oven and allow to cool for 5 minutes before cutting into squares or wedges.

In a large pot, sauté 2 tsp. olive oil and ground turkey over medium-high heat for 8-10 minutes, or until slightly browned and no pink remains. Once cooked, add half the green onion (reserving remaining for garnish) and the chili spice mix (to taste, as this may be strong for some) and sauté for another 2 minutes.

Reduce pot's heat to low and add drained kidney beans, tomatoes (with juice from can), 2 cups of water, and bouillon cube. Stir together until bouillon cube has dissolved. Allow to simmer for 8 minutes or until chili becomes hot and aromatic. Add salt and pepper to taste.

Ladle chili into shallow bowls. Pair with a piece of jalapeño cornbread. Garnish with remaining green onion.