Step 1

In a large ovenproof skillet that holds 3.5–4 quarts, such as this 12-inch skillet, heat the oil over medium heat for 1 minute. Add the ground turkey, onion, bell pepper, jalapeño, and garlic. Sauté until meat has cooked through, breaking up with a spoon as it cooks, about 10 minutes. Stir in the rest of the chili ingredients, and then reduce to medium-low heat. Cover and simmer for 15 minutes.

Step 2

Meanwhile, preheat the oven to 375°F (191°C).

Step 3

Whisk all of the cornbread ingredients together in a large bowl, including the optional corn. Remove the chili from heat and spread the cornbread batter on top.

Step 4

Bake, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.

Step 5

Spoon into bowls or onto plates and serve warm with optional toppings.

Step 6

Cover and store leftovers in the refrigerator for up to 1 week. I usually spoon it all into a reusable container. Reheat in a skillet over medium heat, or in the microwave as desired.