Preheat the oven to 400°F (204°C). Lightly grease a muffin tin or small baking dish with nonstick spray.

In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to mix.

Stir in melted butter, then add milk gradually until the batter is smooth but not too thick or runny.

Scoop the batter into the greased container and bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.

Let the cornbread cool for 10 minutes before serving.

Heat olive oil in a skillet over medium heat. Add ground turkey and cook for about 5 minutes, breaking it apart with a spoon, until lightly browned.

Transfer the turkey to a slow cooker along with the remaining ingredients.

Cover and cook on LOW for 6 - 8 hours or HIGH for 4 hours, until the chili is thick and flavors meld. Taste and adjust seasoning as needed.

Stir together almond milk, cinnamon, and honey until fully combined. Chill until ready to serve.

Serve the pumpkin turkey chili in bowls with your choice of toppings. Pair with cornbread and cinnamon honey almond milk.