Step 1

In a pan add olive oil, red bell pepper, yellow onion and minced garlic with red chili peppers. Saute for 1-2 minutes on medium heat. Add in the chili powder, garlic powder, cumin, black pepper and salt. Saute for about 5-7 minutes until veggies are translucent. Then, add in ground turkey, break it up, and cook until browned and cooked through.

Step 2

Transfer that meat mixture into a crockpot and pour in the can of crushed tomatoes. Fill that can with the chicken stock, swish it around to get all the excess tomato sauce out, and pour it into the crockpot. Next, add in kidney beans, mexican style street corn, and the bay leaf.

Step 3

Pop the lid on the crockpot and set it to high for 4 hours.

Step 4

While that's cooking, in a bowl combine cornbread mix, milk, egg, and shredded cheddar cheese. Set it aside.

Step 5

Once the chili has been cooking for 3 hours, use a cookie scoop to scoop out the cornbread batter, and pop it into the chili. Pop the lid back on the crockpot and let it cook for the remaining 1 hour - 1 ½ hours (a total cook time of 4 - 4 ½ hours) . Serve immediately!