Preheat the oven to 400°F (204°C). Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray.

Make cornbread: In a large bowl add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well.

Add in the butter, then add the milk a little at a time to the dry mix. Stir with a spoon until combined. Add more milk as needed to make a batter consistency not too thick and not too watery. Evenly scoop the batter into the greased container or muffin tin.

Bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean (if the toothpick has wet batter stuck to it, more cooking time is required). Set aside to cool.

Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook for about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, for about 5 minutes.

Add in the red bell peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in the chicken broth, tomatoes, tomato paste, butter, and bay leaves, and stir to combine. Cover with a lid and bring to a low simmer for 30 minutes. Stir in the beans and cook for 10 minutes longer. If your chili is too thick, add more broth to thin as desired.

Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and chives. Serve with cornbread and milk.