In a large skillet over medium-high heat, add 1 tablespoon of the olive oil. Cook turkey until browned, breaking up into small pieces with a spatula. Drain, transfer to a plate and set aside.
Return pan to stove. Add remaining tablespoon of olive oil, onions, carrots, celery and pepper and cook until softened, about 7-10 minutes.
Add corn, beans, diced tomatoes, tomato sauce and all the spices. Stir to combine.
Add turkey back to skillet and cook for an additional 2-3 minutes, stirring to combine.
Turn off heat and set aside.
Preheat oven to 400 degrees.
In a large bowl combine all ingredients for cornbread topping and whisk together.
Spoon cornbread mixture on top of the chili in the skillet.
Bake for 20 minutes or until cornbread just starts to turn golden brown on top.
Garnish with choice of avocado slices, cilantro, green onion, sour cream, plain Greek yogurt, grated cheddar cheese.