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.

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

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.

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

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

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.