Turkey Chili and Cornbread

Football season is here and Fall is just around the corner. You know what that means, right? It's time to start thinking about cooking warmer meals like chili's and soups. Here's my recipe for cornbread and chili. It's super easy and great for serving on football Sunday =)
Ingredients for the chili:
1 can Southern Ranch style beans
1 can Chile beans
1 finely chopped onion
1 package chili seasoning
1 pound ground turkey
1 or 2 cans of tomato sauce (I use 2 but you can use 1 if you like chunkier chili)
2 cans of Chili Fixin's Rotel
1/2 cup minced garlic
1 tbsp. cumin
1 tbsp. vegetable or olive oil
Directions for the chili:
Heat the oil in a skillet over medium heat. Place the ground turkey in the skillet and cook until it's completely browned. Once it's browned, mix in the minced garlic and leave on low heat for just 1 or 2 minutes. Put the turkey in a crockpot. Add all of the other ingredients to the crockpot and stir well. Cook on high for 4 hours or on low for 8 hours.
Ingredients for the cornbread:
1 cup cornmeal
3 cups flour
1 1/3 cups sugar
4 large eggs
2 1/2 cups milk
2 tbsp. baking powder
2/3 cup vegetable or olive oil
6 tbsp. melted butter
1 tsp.salt
1 tsp. vanilla extract
Directions for the cornbread:
Preheat the oven to 350 F. In a large mixing bowl, mix the sugar, flour, cornmeal and baking powder. Once mixed, add the rest of the ingredients and stir well. Lightly spray a 9x13 pan with cooking oil. Put the mixture evenly into the pan. Cook for 30-35 minutes and serve with the chili.